Effect of processing methods and storage on the bioactive compounds of black rice (<i>Oryza sativa</i> L.): a review-Reference-Cited by-同舟云学术

Effect of processing methods and storage on the bioactive compounds of black rice (Oryza sativa L.): a review

Published:2023 Issue:20 Volume:14 Page:9100-9122
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Obadi Mohammed¹^ORCID,Xu Bin¹^ORCID

Affiliation:

1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China

Abstract

Compared to brown and white rice, black rice is rich in bioactive components, including γ-oryzanols, γ-aminobutyric acid, phenolic compounds, and anthocyanins, which makes it highly valuable for development and use.

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/D3FO02977H

Reference171 articles.

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4. Bioactive compounds, nutritional benefits and food applications of black rice: a review

5. U. R. Federation, United States of America Rice Federation Journal , 2008. ( https://www.usarice.com

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