Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds

The consumption of black rice has grown in recent years due to its particular organoleptic properties and high content of antioxidant polyphenols, which make it a sort of natural functional food. However, heat treatment applied during cooking can influence the content and the composition of antioxid...

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Detalles Bibliográficos
Autores principales: Colasanto, Antonio, Travaglia, Fabiano, Bordiga, Matteo, Monteduro, Stefania, Arlorio, Marco, Coïsson, Jean Daniel, Locatelli, Monica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8068815/
https://www.ncbi.nlm.nih.gov/pubmed/33920178
http://dx.doi.org/10.3390/foods10040824

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8068815/
https://www.ncbi.nlm.nih.gov/pubmed/33920178
http://dx.doi.org/10.3390/foods10040824

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