Effects of degree of milling on nutritional quality, functional characteristics and volatile compounds of brown rice tea

This study investigated the effects of rice preparation using different degrees of milling (DOM) from 0% to 13% on the nutritional composition, functional properties, major volatile compounds and safety of brown rice tea (BRT). We found that 2% DOM reduced 52.33% of acrylamide and 31.88% of fluoresc...

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Detalles Bibliográficos
Autores principales: Zhou, Lei, Sui, Yong, Zhu, Zhenzhou, Li, Shuyi, Xu, Rui, Wen, Junren, Shi, Jianbin, Cai, Sha, Xiong, Tian, Cai, Fang, Mei, Xin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10483151/
https://www.ncbi.nlm.nih.gov/pubmed/37693252
http://dx.doi.org/10.3389/fnut.2023.1232251

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10483151/
https://www.ncbi.nlm.nih.gov/pubmed/37693252
http://dx.doi.org/10.3389/fnut.2023.1232251

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