Polishing and parboiling effect on the nutritional and technological properties of pigmented rice

Food Chemistry

Volumn 191, Issue , 2016, Pages 105-112

  Paiva, Flávia Fernandes ^a,b   Vanier, Nathan Levien ^a,b   Berrios, Jose De J ^b   Pinto, Vânia Zanella ^a   Wood, Delilah ^b   Williams, Tina ^b   Pan, James ^b   Elias, Moacir Cardoso ^a  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Black rice; Cooking quality; Free and bound phenolics; Proximate composition; Red rice; Structure

Indexed keywords

POLISHING; PROTEINS; STRUCTURE (COMPOSITION);

BLACK RICE; COOKING QUALITY; PHENOLICS; PROXIMATE COMPOSITIONS; RED RICE;

GRAIN (AGRICULTURAL PRODUCT);

PHENOL DERIVATIVE; PROTEIN; STARCH;

ANTIOXIDANT ACTIVITY; ARTICLE; ASH; BLACK RICE; CARBOHYDRATE ANALYSIS; CHEMICAL COMPOSITION; COOKING; CULTIVAR; ENDOSPERM; FAT CONTENT; GENOTYPE; GRAIN; HARDNESS; MOISTURE; NUTRITION; PARBOILING; PHYSICAL CHEMISTRY; PROTEIN CONTENT; RED RICE; RICE; CHEMISTRY; COLOR; GENETICS; HEAT; ORYZA;

COLOR; COOKING; GENOTYPE; HARDNESS; HOT TEMPERATURE; ORYZA; PHENOLS; STARCH;

EID: 84938984789     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.02.047     Document Type: Article

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