Process-Structure-Function in Association with the Main Bioactive of Black Rice Flour Sieving Fractions

Process-Structure-Function in Association with the Main Bioactive of Black Rice Flour Sieving Fractions

The aim of this work was to advance knowledge on the potential use of black rice different sieving fractions for various functional applications, through proximate analysis, thermal degradation kinetics of phytochemical and characterization of the thermal behavior of the main proteins, from the pers...

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Bibliographic Details
Main Authors: Carmen Alina Bolea, Leontina Grigore-Gurgu, Iuliana Aprodu, Camelia Vizireanu, Nicoleta Stănciuc
Format: Article
Language:English
Published: MDPI AG 2019-04-01
Series:Foods
Subjects:
black rice
phytochemicals
proteins
sieving
thermal treatment
Online Access:https://www.mdpi.com/2304-8158/8/4/131

Internet

https://www.mdpi.com/2304-8158/8/4/131

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