Effect of extrusion on phytochemical profiles in milled fractions of black rice

Food Chemistry

Volumn 178, Issue , 2015, Pages 186-194

  Ti, Huihui ^a   Zhang, Ruifen ^a   Zhang, Mingwei ^a   Wei, Zhencheng ^a   Chi, Jianwei ^a   Deng, Yuanyuan ^a   Zhang, Yan ^a  

^a INSTITUTE OF ANIMAL SCIENCE   (China)

Author keywords

Anthocyanin content; Antioxidant activity; Black rice; Extrusion; Phenolic content

Indexed keywords

ANTIOXIDANTS; EXTRUSION;

ANTHOCYANIN CONTENT; ANTI-OXIDANT ACTIVITIES; BLACK RICE; FERULIC ACIDS; NUTRITIONAL CHARACTERISTICS; OXYGEN RADICAL ABSORBANCE CAPACITIES; PHENOLIC CONTENT; TOTAL PHENOLICS;

ANTHOCYANINS;

ANTHOCYANIN; CAFFEIC ACID; CHLOROGENIC ACID; CYANIDIN 3 GLUCOSIDE; CYANIDIN 3 RUTINOSIDE; FERULIC ACID; GALLIC ACID; PARA COUMARIC ACID; PEONIDIN 3 GLUCOSIDE; PHENOL DERIVATIVE; SYRINGIC ACID; UNCLASSIFIED DRUG; VANILLIC ACID; ANTIOXIDANT; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; FOOD COMPOSITION; FOOD EXTRUSION; NONHUMAN; ORAC ASSAY; PHYTOCHEMISTRY; RICE; RICE BRAN; CHEMISTRY; COLOR;

ANTHOCYANINS; ANTIOXIDANTS; COLOR; ORYZA SATIVA; PHENOLS; PLANT EXTRACTS;

EID: 84922227359     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.01.087     Document Type: Article

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