Parboiling process improves phytochemical, chemical, and technological properties of wild rice (Zizania sp.)-Reference-Cited by-同舟云学术

Parboiling process improves phytochemical, chemical, and technological properties of wild rice (Zizania sp.)

Published:2023-07 Issue: Volume:50 Page:102718
ISSN:1878-8181
Container-title:Biocatalysis and Agricultural Biotechnology
language:en
Short-container-title:Biocatalysis and Agricultural Biotechnology

Author:

Peres Betina Bueno^ORCID,Cañizares Lázaro da Costa Corrêa^ORCID,do Nascimento Lucas Ávila^ORCID,da Silva Timm Newiton,Meza Silvia Leticia Rivero,Siebeneichler Tatiane Jessica,dos Santos Hackbart Helen Cristina^ORCID,Oliveira Mauricio de^ORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Agronomy and Crop Science,Applied Microbiology and Biotechnology,Bioengineering,Food Science,Biotechnology

Reference37 articles.

1. Composition and stability of anthocyanins in bluegrained wheat;Abdel-Aal;J. Agric. Food Chem.,2003

2. Bioactive phenolic compounds and functional properties of dehydrated bean flours;Aguilera;Food Res. Int.,2011

3. Parboiled rice and parboiling process;Balbinoti;Food Eng. Rev.,2018

4. Ministério da Agricultura. Pecuária e Abastecimento. Comissão Técnica de Normas e Padrões. Regulamento Técnico do Arroz,2009

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Widely targeted metabolomics analysis of nutrient changes in a new black rice variety ‘Huamoxiang No.3’ (Oryza sativa L. var. Glutinosa Matsum) under different cooking modes;Cereal Chemistry;2024-07-08

2. Bioactive compounds of wild rice (Zizania spp.): Review on composition, processing, and health-promoting attributes;Journal of Cereal Science;2023-09