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Food Chemistry Advances, 2023 Rice is a staple food consumed by almost half of the planet. Understanding of rice's nutritional value and health advantages are essential for encouraging people to include it in their regular diets.
Radha Krishnan Kesavan +2 more
exaly +3 more sources
Improvement of Phenolic Bioaccessibility and Gut Microbiota Modulation Potential of Black Rice by Extrusion Combined with Solid-State Fermentation [PDF]
FoodsBlack rice has gained increasing attention due to its abundant phenolic compounds and gut microbiota modulation potential, but its health benefits are highly dependent on processing methods.
Chunyan Bo +7 more
doaj +2 more sources
Effect of Black Rice Powder on the Quality Properties of Pork Patties
Food Science of Animal Resources, 2017 Physicochemical properties of pork patties formulated with black rice powder were investigated. Moisture contents of samples containing black rice powder were significantly higher than that of the control ...
Hack-Youn Kim +2 more
exaly +2 more sources
Changes of polyphenols and their antioxidant activities in non-pigmented, red and black rice during in vitro digestion [PDF]
Food Chemistry: XPolyphenols, a major bioactive constituent in rice grain, require processing and digestion before being absorbed by human body. Free and bound phenolics, flavonoids and their antioxidant activities in non-pigmented, red and black rice after cooking and ...
Jing Yu +7 more
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Influence of Gradient Milling on Cooking and Sensory Attributes of Chinese Black Rice: Insights into Volatile Flavor Compounds [PDF]
FoodsThis study investigated the impact of gradient milling on the cooking properties and sensory characteristics of Yangxian black rice. The results showed that as the degree of milling increased, the gelatinization time decreased (36.85–23.54 min) and the ...
Shuxin Ye +5 more
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Productivity and profitability of black rice as affected by transplanting methods and crop geometry
HeliyonBlack rice is a highly nutritious cereal that has been introduced to Nepal recently. Due to its late introduction, only a few agronomic research have been conducted so far.
Radhakrishna Bhandari +4 more
doaj +2 more sources
COOKING QUALITIES EVALUATION FOR WHITE AND BLACK RICE MIXTURE. [PDF]
Journal of Plant Production, 2016 Four rice varieties namely Giza 177, Sakha 105, Sakha 106 and Black rice were evaluated for physical, chemicals and cooking traits. Giza 177 (white rice) and black rice were mixed to three different mixed ratios (25% black rice: 75 % Giza 177), (50 ...
Mona El abed, Nessreen Bassuony
doaj +1 more source
Foods, 2023 This study used Levilactobacillus brevis LUC 247 to ferment black rice sourdough, made into Type III black rice sourdough powder to produce black rice sourdough bread.
Syue-Fong Lai +6 more
doaj +1 more source
PLoS ONE, 2022 In the present study, white (Baegilmi), brown (hyunmi) and black (chalheugmi) Korean local rice varieties ethanol extracts were analyzed for in-vitro antioxidant assays (ABTS, FRAP and DPPH), cellular antioxidant activities (CAAs) and phenolic ...
Akanksha Tyagi +6 more
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CHEMICAL EVALUATION OF BLAK RICE COMPPARED WITH WHITE AND BROWN RICE [PDF]
Journal of Food and Dairy Sciences, 2010 The present work aimed to compare the chemical evaluation of white, brown and black rice. Chemical composition, amylose content and minerals conten (Mg, Na, Zn, Mn, Fe, Ca and K) were determined.
W. Shehata, Soheir Abd El-Rahman
doaj +1 more source