Fluidized‐bed drying of black rice grains: Impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds-Reference-Cited by-同舟云学术

Fluidized‐bed drying of black rice grains: Impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds

Published:2020-05-14 Issue:6 Volume:85 Page:1717-1724
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Lang Gustavo Heinrich¹^ORCID,Lindemann Igor da Silva¹,Goebel Jorge Tiago¹,Ferreira Cristiano Dietrich²^ORCID,Acunha Tanize dos Santos³,Oliveira Maurício¹⁴^ORCID

Affiliation:

1. Department of Food Science and TechnologyFederal University of Pelotas Pelotas RS 96010–900 Brazil

2. Instituto Tecnológico em Alimentos para a SaúdeUniversidade do Vale do Rio dos Sinos São Leopoldo RS 93022000 Brazil

3. Department of Clinical Analysis, Toxicology and Food Science, School of Pharmaceutical Sciences of Ribeirão PretoUniversity of Sao Paulo Av. do Café, s/n Ribeirão Preto SP 14040‐903 Brazil

4. Plant Science DepartmentRothamsted Research Harpenden United Kingdom

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15145

Reference29 articles.

1. Bound phenolics in foods, a review

2. The revisited levels of free and bound phenolics in rice: Effects of the extraction procedure