Comparative study on physicochemical, nutritional and cooking properties of different pigmented dehusked rice varieties influenced by superheated steam treatment-Reference-Cited by-同舟云学术

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Comparative study on physicochemical, nutritional and cooking properties of different pigmented dehusked rice varieties influenced by superheated steam treatment

Published:2024-05 Issue: Volume:117 Page:103934
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Hu Yuqian,Tang Qunyong,Sun Ying,Wu Jianfeng,Sun Zongbao,Zuo Min,Cai Jianrong,Zhai Xiaongdong,Zhou Chenguang,Shi Jiyong,Zou Xiaobo^ORCID

Funder

Jiangsu University

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference30 articles.

1. The revisited levels of free and bound phenolics in rice: effects of the extraction procedure;Alves;Food Chem.,2016

2. Effect of thermal treatment on the physicochemical, ultrastructural and nutritional characteristics of whole grain highland barley;Bai;Food Chem.,2021

3. Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC–MS;Bryant;Food Chem.,2011

4. Protein content and antioxidant activity of distillers' spent grain dried at 150°C with superheated steam and hot air;Cenkowski;Dry. Technol.,2012

5. Anthocyanins-natural pigment of colored rice bran: composition and biological activities;Chen;Food Res. Int.,2024

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