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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2018
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| Materias: | |
| 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 |