Physicochemical Properties and Bioactive Compounds of Pigmented Red Rice Affected by Soaking and Germination-Reference-Cited by-同舟云学术

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Physicochemical Properties and Bioactive Compounds of Pigmented Red Rice Affected by Soaking and Germination

Published:2022-06-30 Issue:6 Volume:51 Page:611-618
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Jeong Su-Yeon¹^ORCID,Lee Young-Tack¹^ORCID

Affiliation:

1. Department of Food Science and Biotechnology, Gachon University

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2022/051/JKFN051-06-611.pdf

Reference42 articles.

1. AACC. Approved methods of the AACC. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA. 2000.

2. An MK, Ahn JB, Lee SH, Lee KG. Anaylsis of γ-aminobutyric acid (GABA) content in germinated pigmented rice. Korean J Food Sci Technol. 2010. 42:632-636.

3. Antidiabetic Potential of Purple and Red Rice (Oryza sativa L.) Bran Extracts

4. Optimisation of Germination Conditions by Response Surface Methodology of a High Amylose Rice ( ) Cultivar

5. Cho D, Chung HJ, Cho HY, Lim ST. Health functions and utilization products of germinated brown rice. Food Sci Ind. 2011. 44:76-86.

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