Comparative study of brown rice and germinated brown rice for nutritional composition, in vitro starch digestibility, bioactive compounds, antioxidant activity and microstructural properties-Reference-Cited by-同舟云学术

Comparative study of brown rice and germinated brown rice for nutritional composition, in vitro starch digestibility, bioactive compounds, antioxidant activity and microstructural properties

Published:2022-11-15 Issue:2 Volume:100 Page:434-444
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Jabeen Rifat¹,Hussain Syed Zameer¹^ORCID,Jan Nusrat¹^ORCID,Fatima Tabasum²,Naik Haroon Rashid¹,Jabeen Abida¹

Affiliation:

1. Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology‐Kashmir Srinagar Jammu and Kashmir India

2. Department of Moalajat Kashmir Tibbia College Hospital and Research Centre, Shilvet Sonawari Srinagar Jammu and Kashmir India

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10620

Reference43 articles.

1. AACC. (2000). Approved methods of the American society of cereal chemists. American Association of Cereal Chemistry. Inc.

2. Correlation of tocopherol, tocotrienol, γ-oryzanol and total polyphenol content in rice bran with different antioxidant capacity assays

3. Employing statistical approach to explore the possibility of replacing wheat flour with rice flour for development of gluten‐free Indian flatbread‐ is full replacement possible?

4. Impact of germination alone or in combination with solid-state fermentation on the physicochemical, antioxidant, in vitro digestibility, functional and thermal properties of brown finger millet flours

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