Effects of different extrusion temperatures on extrusion behavior, phenolic acids, antioxidant activity, anthocyanins and phytosterols of black rice

Different extrusion temperatures (90, 100, 110, and 120 °C) were used to investigate changes in the expansion ratios, die pressures, phytochemical contents and antioxidant activities of extrusion products of black rice. The results showed that the die pressure significantly decreased with the increa...

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Detalles Bibliográficos
Autores principales: Hu, Zhanqiang, Tang, Xiaozhi, Zhang, Ming, Hu, Xianqiao, Yu, Chen, Zhu, Zhiwei, Shao, Yafang.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2018
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9078409/
https://www.ncbi.nlm.nih.gov/pubmed/35540335
http://dx.doi.org/10.1039/c7ra13329d

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9078409/
https://www.ncbi.nlm.nih.gov/pubmed/35540335
http://dx.doi.org/10.1039/c7ra13329d

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