Effects of high-temperature air fluidization (HTAF) on eating quality, digestibility, and antioxidant activity of black rice (Oryza sativaL.)-Reference-Cited by-同舟云学术

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Effects of high-temperature air fluidization (HTAF) on eating quality, digestibility, and antioxidant activity of black rice (Oryza sativaL.)

Published:2016-12-16 Issue:7-8 Volume:69 Page:1600274
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Li Yongfu¹²³,Teng Fei²³,Shi Feng¹,Wang Li¹²³,Chen Zhengxing¹²³

Affiliation:

1. State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi 214122 P. R. China

2. National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi 214122 P. R. China

3. School of Food Science and Technology; Jiangnan University; Wuxi 214122 P. R. China

Funder

Special Fund for Grain-Scientific Research in the Public Interest of China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference41 articles.

1. Genome-wide association mapping of polyphenol contents and antioxidant capacity in whole-grain rice;Xu;J. Agric. Food Chem,2016

2. Identification of anthocyanins isolated from black rice and their degradation kinetics;Hou;Food Res. Int,2013

3. Antioxidants in milling fractions of black rice cultivars;Kong;Food Chem,2010

4. Analysis and biological activities of anthocyanins;Kong;Phytochemistry,2003

5. Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity;Wu;J. Agric. Food Chem,2004

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1. Improvement in texture and cooking quality of black rice (Oryza sativa L.) using different pretreatments;Journal of Cereal Science;2023-01

2. Effect of processing methods and storage on the bioactive compounds of black rice (Oryza sativa L.): a review;Food & Function;2023

3. Effects of High Temperature on Quality of Japonica Rice at Early and Middle Heading Stage under Different Planting Modes;Agronomy;2022-08-02

4. Bioactive Films Based on Starch from White, Red, and Black Rice to Food Application;Polymers;2022-02-21

5. The nutritional profile and human health benefit of pigmented rice and the impact of post-harvest processes and product development on the nutritional components: A review;Critical Reviews in Food Science and Nutrition;2021-10-28

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