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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

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