Delayed drying interval of red rice: Effects on cooking properties, in vitro starch digestibility and phenolics content-Reference-Cited by-同舟云学术

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Delayed drying interval of red rice: Effects on cooking properties, in vitro starch digestibility and phenolics content

Published:2020-05 Issue: Volume:87 Page:101613
ISSN:0022-474X
Container-title:Journal of Stored Products Research
language:en
Short-container-title:Journal of Stored Products Research

Author:

Lang Gustavo Heinrich,Rockenbach Bruno Arthur,Ferreira Cristiano Dietrich,de Oliveira Maurício

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Horticulture,Insect Science,Agronomy and Crop Science,Food Science

Reference28 articles.

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

2. Official Methods of Analysis;AOAC - Association of Official Analytical Chemists,2006

3. Drying kinetics and product quality of green soybean under different microwave drying methods;Cao;Dry. Technol.,2016

4. Effect of moisture content and temperature on respiration rate of rice;Dillahunty;Cereal Chem.,2000

5. Investigating glycemic potential of rice by unraveling compositional variations in mature grain and starch mobilization patterns during seed germination;Guzman;Sci. Rep.,2017

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3. A Review of the Influence of Genotype, Environment, and Food Processing on the Bioactive Compound Profile of Red Rice (Oryza sativa L.);Agronomy;2024-03-19

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