Effects of different extrusion temperatures on extrusion behavior, phenolic acids, antioxidant activity, anthocyanins and phytosterols of black rice-Reference-Cited by-同舟云学术

Effects of different extrusion temperatures on extrusion behavior, phenolic acids, antioxidant activity, anthocyanins and phytosterols of black rice

Published:2018 Issue:13 Volume:8 Page:7123-7132
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Hu Zhanqiang¹²³⁴⁵^ORCID,Tang Xiaozhi⁶⁷⁸⁵,Zhang Ming⁹¹⁰⁵,Hu Xianqiao¹²³⁴⁵,Yu Chen⁶⁷⁸⁵,Zhu Zhiwei¹²³⁴⁵,Shao Yafang.¹²³⁴⁵

Affiliation:

1. Rice Product Quality Supervision and Inspection Center

2. Ministry of Agriculture

3. China National Rice Research Institute

4. Hangzhou 310006

5. China

6. College of Food Science and Engineering

7. Nanjing University of Finance and Economics

8. Nanjing 210046

9. Jiangsu Grain and Oil Commodity Trade Market

10. Nanjing

Abstract

Different extrusion temperatures (90, 100, 110, and 120 °C) were used to investigate changes in the expansion ratios, die pressures, phytochemical contents and antioxidant activities of extrusion products of black rice.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2018/RA/C7RA13329D

Reference38 articles.

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2. U. K. S.Kushwaha , Black Rice: Research, History, and Development , Springer , 2016 , pp. 21–47

3. Phenolic Profiles and Antioxidant Activity of Black Rice Bran of Different Commercially Available Varieties

4. Health Benefits of Whole Grain Phytochemicals

5. Free and bound total phenolic concentrations, antioxidant capacities, and profiles of proanthocyanidins and anthocyanins in whole grain rice (Oryza sativa L.) of different bran colours

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