Bioactive Compounds and Quality Evaluation of Red-Pigmented Rice Processed by Germination and Roasting

Red-pigmented rice was germinated and processed to develop germinated red rice tea, and the changes in physicochemical, bioactive, and microbial properties due to germination and roasting were investigated. The moisture and crude ash contents of red rice decreased after germination and roasting. Cru...

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Detalles Bibliográficos
Autores principales: Kang, Soo-Ji, Jeong, Su-Yeon, Islam, Mohammad Zahirul, Shin, Bo-Kyung, Park, Young Jin, Kim, Jae Kwang, Lee, Young-Tack, Lee, Jong-Hun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497699/
https://www.ncbi.nlm.nih.gov/pubmed/36140864
http://dx.doi.org/10.3390/foods11182735

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497699/
https://www.ncbi.nlm.nih.gov/pubmed/36140864
http://dx.doi.org/10.3390/foods11182735

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