Pigmented rice a potential source of bioactive compounds: a review

Author:

Samyor Duyi1,Das Amit Baran1,Deka Sankar Chandra1

Affiliation:

1. Department of Food Engineering and Technology; Tezpur University; Napaam Sonitpur Assam 784028 India

Funder

Ministry of Food Processing Industries

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference66 articles.

1. Anthocyanin composition in black, blue, pink, purple, and red cereal grains;Abdel-Aal;Journal of Agricultural and Food Chemistry,2006

2. Bound phenolics in foods, a review;Acosta-Estrada;Food Chemistry,2013

3. Phytochemical profiles and antioxidant activity of wheat varieties;Adom;Journal of Agricultural and Food Chemistry,2003

4. Brown rice-beyond the color reviving a lost health Food;Babu;American-Eurasian Journal of Sustainable Agriculture,2009

5. Cytotoxic and apoptotic-inducing effects of purple rice extracts and chemotherapeutic drugs on human cancer cell lines;Banjerdpongchai;Asian Pacific Journal of Cancer Prevention,2013

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