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Frontiers in Sustainable Food Systems, 2023 Rice with a black-colored pericarp (hereafter, black rice) has attracted considerable attention because of its high nutritional value. It is traditionally grown in infertile agroecosystems, where soil nutrient deficiency would affect grain yield and ...
Aung Zaw Oo +8 more
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EVALUATION OF NATURAL ANTIOXIDANTS EXTRACTED FROM RICE MILLING BY PRODUCTS [PDF]
Journal of Food and Dairy Sciences, 2012 This investigation was carried out to study the extraction of some natural phenolic compounds from by-products of the rice milling (defatted black rice bran, defatted white rice bran, hull black rice and hull white rice).
M. El-Bana
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Evalution of Rice Based Cropping Sequences for Water Scarce Conditions of Parambikulam Aliyar Command Area of Tamil Nadu [PDF]
Madras Agricultural Journal, 2021 Field experiments were conducted at Coconut Research Station, Aliyarnagarduring 2016 ???????? 2019 to assess the performance of rice-based croppingsequences for water-scarce conditions of the Parambikulam Aliyar ProjectCommand area of Tamil Nadu.
Sudhalakshmi C, Rani S, Geethalakshmi V
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Effect of Black Rice Powder Levels on Quality Properties of Emulsion-type Sausage
Food Science of Animal Resources, 2016 The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder.
Sin-Young Park, Hack-Youn Kim
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Processing Cookies from Defatted Thermal Stabilized Black Rice Bran [PDF]
Journal of Food and Dairy Sciences, 2018 Rice bran, considered a rice milling process by- products containing a large amount of valuable components namely proteins, carbohydrates and other photochemical that exhibit health benefits.Gross chemical composition and minerals contents for both of un-
M. Saleh +3 more
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Analysis of Detecting Process of Chemical Composition in Black Foods--A Case Study of Fatty Acids
Chemical Engineering Transactions, 2018 In this paper, based on the research of fatty acids in black foods, black rice and white rice were used as the subjects. Soxhlet extraction method and GC/MS were used to quantitatively analyze the content of fatty acids in black rice.
Congfa Yang, Shanyi Chen, Qi Qin
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COMPARATIVE STUDIES FOR GRAIN YIELD, GRAIN QUALITY, COOKING QUALITY AND NUTRITIONAL VALUE TRAITS OF BLACK RICE VARIETY [PDF]
Journal of Plant Production, 2014 Food industry shift to use modern techniques and non-traditional components in the production of traditional foods for maximizing the nutritional value of these products inductive meet growing consumer appetites for this type of food.
M. El-Malky +3 more
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Health benefits of black rice – A review
Grain & Oil Science and Technology, 2019 Rice has been a staple food across the globe since time immemorial. Generally, different types of rice, such as white, purple, red, brown, and black rice, are named following the physical appearance of the rice bran.
Balasubramaniam Jaya Prasad +2 more
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Karakteristik kwetiau kering dengan bahan baku tepung beras dan tepung talas hitam terfementasi
Agrointek, 2023 The purpose of this study was to investigate the effect of the proportions of rice flour and black taro flour on the characteristics of rice noodle (kwetiau).
Yuliana Erning Indrastuti +4 more
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PLoS ONE, 2023 The biosynthesis of anthocyanins is still questionable in regulating the quantities of anthocyanins biosynthesized in rice seeds and the expression levels of transcription factors and the structural genes involved in the biosynthetic pathway of ...
Choonseok Lee +5 more
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