Rice Flour and Bran Enriched with Blueberry Polyphenols Increases Storage Stability and Decreases Arsenic Content in Bran

A low-cost method utilizing rice co-products to concentrate and stabilize blueberry polyphenols was developed that decreased the arsenic (As) content in rice bran. After concentration at 10 g/L, brown rice flour displayed a higher total anthocyanin content in both blueberry juice (2.7 mg/g) and poma...

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Detalles Bibliográficos
Autores principales: Boue, Stephen M., Daigle, Kim, Beaulieu, John C., Heiman, Mark
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678838/
https://www.ncbi.nlm.nih.gov/pubmed/31340517
http://dx.doi.org/10.3390/foods8070276

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678838/
https://www.ncbi.nlm.nih.gov/pubmed/31340517
http://dx.doi.org/10.3390/foods8070276

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