Results 11 to 20 of about 99,749 (113)
Quality Characteristics Of Noodles Containing Various Levels of Black Rice Flour [PDF]
Journal of Food and Dairy Sciences, 2020 This study was conducted to the effect of replacement wheat flour with various levels of black rice flours on the quality characteristics of prepared noodles. The obtained results revealed that black rice (BR) variety had a higher level of crude protein,
Ekram Barakat +3 more
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EFFECT OF FEEDING WITH MIXTURE OF COLOURD RICE ON SERUM LIPID PROFILE AND ANTIOXIDANT STATUS IN EXPERIMENTAL RATS [PDF]
Journal of Food and Dairy Sciences, 2011 The present investigation was carried out to study the influence effect of colourd rice mixture on serum lipid parameters and hepatic enzyme activities in rats and effect of protein, total lipids, crude fiber and ash of rice samples.The data pointed to ...
S. Metwalli +3 more
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Frontiers in Nutrition, 2022 This study aims to investigate the physicochemical composition, textural parameters, and chemical constituent of flaky rolls incorporated with different proportions of black rice flour.
Wen-Chien Lu +3 more
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Photochemistry, Functional Properties, Food Applications, and Health Prospective of Black Rice
Journal of Chemistry, 2022 This review investigates black rice’s photochemistry, functional properties, food applications, and health prospects. There are different varieties of black rice available in the world.
Muhammad Abdul Rahim +14 more
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Efficiency in the Rice Farming: Evidence from Northwest Bangladesh
Agriculture, 2019 Rice production takes a leading role in the agricultural sector of Bangladesh contributing to 35% of the gross value added of total agricultural production (December 2011), employing 48% of the rural workforce. While the country achieved self-sufficiency
Shokhrukh-Mirzo Jalilov +5 more
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Exploring the potential of black rice for malt production [PDF]
E3S Web of Conferences, 2023 The aim of the study was to determine the biochemical indicators of several varieties of dark rice before and after malting. To determine and compare the degree of germination of different rice varieties under given laboratory conditions.
Omelchuk Alexey +2 more
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Clustering of 18 Local Black Rice Base on Total Anthocyanin
Biology, Medicine & Natural Product Chemistry, 2017 Black rice has a high anthocyanin content in the pericarp layer, which provides a dark purple color. Anthocyanin serve as an antioxidant that control cholesterol level in the blood, prevent anemia, potentially improve the body's resistance to disease ...
Kristamtini Kristamtini +1 more
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The Indian Journal of Agricultural Sciences, 2022 A field experiment was conducted at the Farming System Research Centre for Hill and Plateau Region, Ranchi, Jharkhand during 2016–19 on acidic soil to evaluate the production potential, competitive indices and economics of ten diversified cropping ...
R S PAN +11 more
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Frontiers in Nutrition, 2023 IntroductionBlack/purple rice is a pigmented rice variety that contains high levels of anthocyanins, flavonoids, and other valuable bioactive compounds.
Yanrong Ma +5 more
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COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE
Food ScienTech Journal, 2019 Parboiling process had a potency to change the color and rice grain hardness of black rice. Although, this process could reduce the cooking time and improve the texture of black rice. The aim of this research was to compare the color difference and grain
Reza Widyasaputra +2 more
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