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Investigating the structural properties and in vitro digestion of rice flours

Authors : Sadia Hassan; Hafiz Muhammad Saleem Akhtar; Emad Karrar

Subjects: 0106 biological sciences; Black rice; Starch

Source: Food Science & Nutrition, Vol 9, Iss 5, Pp 2668-2675 (2021)Food Science & Nutrition

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Effect of using riceberry flour and xanthan gum on physical properties and estimated glycemic index of steamed rice cakes: optimization by D-optimal mixture design approach

Authors : Siriluck Surin; Nanthina Damrongwattanakool; Natcha Laokuldilok

Subjects: 0106 biological sciences; Sucrose; Oryza sativa

Source: J Food Sci Technol

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Black rice addition prompted the beer quality by the extrusion as pretreatment

Authors : Hongjun Li; Tianyu Zhang; Haijing Zhang

Subjects: nitrogenous substances; Black rice; lcsh:TX341-641

Source: Food Science & NutritionFood Science & Nutrition, Vol 7, Iss 11, Pp 3664-3674 (2019)

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Roasting of black rice (Oryza Sativa L.): change in physico-functional, thermo-pasting, antioxidant and anthocyanin content

Authors : Ishleen Kaur Virdi; Vijay Singh Sharanagat; Yogesh Kumar

Subjects: chemistry.chemical_classification; Absorption of water; Antioxidant

Source: Journal of Food Measurement and Characterization. 15:2240-2250

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Elucidating the role of amaranth flour in formulation of gluten free black rice muffins and its premix: nutritional, physico-chemical and textural characteristics

Authors : Shriya Bhatt; Mahesh Gupta; Neelam Kumari

Subjects: chemistry.chemical_classification; ABTS; Antioxidant

Source: Journal of Food Measurement and Characterization. 15:675-685

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Development and evaluation of black rice fryums

Authors : Vaijayanthi Kanabur; Akshata A Kamath

Subjects: 0303 health sciences; 03 medical and health sciences; 0404 agricultural biotechnology

Source: Oryza-An International Journal on Rice. 57:162-167

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CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING

Authors : Feri Kusnandar; Diana Ayu Nindita; Slamet Budijanto

Subjects: 0301 basic medicine; Extrusion cooking; black rice

Source: Jurnal Teknologi dan Industri Pangan, Vol 29, Iss 2, Pp 164-174 (2018)

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Anthocyanin and proanthocyanidin contents, antioxidant activity, and in situ degradability of black and red rice grains

Authors : Hideki Sasahara; Kenji Hosoda; Yasuaki Tamura

Subjects: 0301 basic medicine; Anthocyanin; Degradability

Source: Asian-Australasian Journal of Animal Sciences, Vol 31, Iss 8, Pp 1213-1220 (2018)SC30201903070011NARO成果DBaAsian-Australasian Journal of Animal Sciences

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Development of lightly milled black rice with easy cooking and retaining health benefits

Authors : Chanon Mancharoen; Supreeya Keatikasemchai; Nantarat Na Nakornpanom

Subjects: food.ingredient; Bran; Black rice

Source: J Food Sci Technol

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α‐glucosidase, α‐amylase inhibitory potential and antioxidant activity of fragrant black rice (Thai coloured rice)

Authors : Sompong Sansenya; Kesinee Nanok

Subjects: Antioxidant; DPPH; Black rice

Source: Flavour and Fragrance Journal. 35:376-386

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