Microwave‐assisted ultrasonication extraction of phytochemical, antioxidant and techno‐functional characteristics of pigmented and non‐pigmented rice landraces-Reference-Cited by-同舟云学术

Microwave‐assisted ultrasonication extraction of phytochemical, antioxidant and techno‐functional characteristics of pigmented and non‐pigmented rice landraces

Published:2023-01-13 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Kamatchi A. Rajalechumi¹,Anjali K. U.¹,Haripriya Sundaramoorthy¹^ORCID,Kumar Arun²

Affiliation:

1. Department of Food Science and Technology Pondicherry University Puducherry 605014 India

2. Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16268

Reference30 articles.

1. Development and validation of ultrasound-assisted solid-liquid extraction of phenolic compounds from waste spent coffee grounds

2. In vitro digestion, physicochemical and morphological properties of low glycemic index rice flour prepared through enzymatic hydrolysis

3. Characterizing the pigmented traditional rice cultivars grown in temperate regions of Kashmir (India) for free and bound phenolics compounds and in vitro antioxidant properties

4. Microwave-Assisted Extraction and Ultrasound-Assisted Extraction of Bioactive Compounds from Grape Pomace

5. Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties

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