Physicochemical properties, phenolic content and<i>in vitro</i>digestion profile of Chinese black rice (<i>Oryza sativa</i>L.)-Reference-Cited by-同舟云学术

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Physicochemical properties, phenolic content andin vitrodigestion profile of Chinese black rice (Oryza sativaL.)

Published:2023 Issue:21 Volume:14 Page:9767-9781
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Ye Shuxin¹,Qin Jiabin¹,Zongo Abel Wend-Soo¹^ORCID,Li Jing¹^ORCID,Liang Hongshan¹^ORCID,Li Bin¹²³^ORCID

Affiliation:

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China

2. Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China

3. Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China

Abstract

This study investigated the physicochemical properties, phenolic content andin vitrodigestion profile of Chinese black rice under gradient milling treatment.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO03199C

Reference51 articles.

1. Consensus, Global Definitions of Whole Grain as a Food Ingredient and of Whole-Grain Foods Presented on Behalf of the Whole Grain Initiative

2. U.Kushwaha , Rice (Black Rice Research, History and Development) , Black Rice Research, History and Development, 2016

3. Whole grain, bran and cereal fibre consumption and CVD: a systematic review

4. Rice: a high or low glycemic index food?

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