Use of rice on the development of plant-based milk with antioxidant properties: From raw material to residue

Author:

da Silva Luan Ramos,Velasco José Ignacio,Fakhouri Farayde MattaORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream;Aboulfazli;LWT - Food Science and Technology,2016

2. Official methods of analysis of the Association of Official Agriculture Chemists,2005

3. Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects;Aydar;Journal of Functional Foods,2020

4. Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice;Bhawamai;Food & Nutrition Research,2016

5. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

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