Physicochemical, Thermal, Crystallographic, and Morphological Properties of Biodynamic Black Rice Starch, and of Residual Fractions From Aqueous Extraction-Reference-Cited by-同舟云学术

Physicochemical, Thermal, Crystallographic, and Morphological Properties of Biodynamic Black Rice Starch, and of Residual Fractions From Aqueous Extraction

Published:2018-03-25 Issue:11-12 Volume:70 Page:1700348
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Ito Vivian C.¹,Schnitzler Egon¹,Demiate Ivo Mottin¹,Eusébio Maria Ermelinda S.²,Lacerda Luiz Gustavo¹,Castro Ricardo A. E.²³

Affiliation:

1. Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG); Av. Carlos Cavalcanti 4748 Uvaranas Campus CEP 84.030-900 Ponta Grossa, PR Brazil

2. CQC, Chemistry Department University of Coimbra; R. Larga, CEP 3004-535 Coimbra Portugal

3. Faculty of Pharmacy, University of Coimbra; R. Azinhaga de Santa Comba CEP 3000-548, Coimbra Portugal

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/star.201700348/fullpdf

Reference47 articles.

1. https://www.fas.usda.gov/data/grain-world-markets-and-trade

2. Characterization of rice starch and protein obtained by a fast alkaline extraction method

3. Identification of anthocyanins in black rice (Oryza sativa L.) by UPLC/Q-TOF-MS and their in vitro and in vivo antioxidant activities

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