Cargando…

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...

Descripción completa

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

Ejemplares similares

Influence of Temperature Conditions during Growth on Bioactive Compounds and Antioxidant Potential of Wheat and Barley Grasses
por: Islam, Mohammad Zahirul, et al.
Publicado: (2021)

Effect of Different Germination Conditions on Antioxidative Properties and Bioactive Compounds of Germinated Brown Rice
por: Lin, You-Tung, et al.
Publicado: (2015)

Thermostability of bioactive compounds during roasting process of coffee beans
por: Mehaya, Fathy M., et al.
Publicado: (2020)

Impact of Cooking on Bioactive Compounds and Antioxidant Activity of Pigmented Rice Cultivars
por: Fracassetti, Daniela, et al.
Publicado: (2020)

Analysis of Furan in Red Pepper Powder Treated by Three Methods-Boiling, Roasting, and Frying
por: Kim, Sookyoung, et al.
Publicado: (2022)

Germinated Pigmented Rice (Oryza Sativa L. cv. Superhongmi) Improves Glucose and Bone Metabolisms in Ovariectomized Rats
por: Chung, Soo Im, et al.
Publicado: (2016)

Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods
por: Yu, Ja-Myung, et al.
Publicado: (2021)

Effect of Roasting Levels and Drying Process of Coffea canephora on the Quality of Bioactive Compounds and Cytotoxicity
por: Bauer, Deborah, et al.
Publicado: (2018)

Effects of coffee roasting technologies on cup quality and bioactive compounds of specialty coffee beans
por: Bolka, Muluken, et al.
Publicado: (2020)

Effect of Germinated Pigmented Rice “Superjami” on the Glucose Level, Antioxidant Defense System, and Bone Metabolism in Menopausal Rat Model
por: Chung, Soo Im, et al.
Publicado: (2019)

Antioxidative and antiproliferative activities of ethanol extracts from pigmented giant embryo rice (Oryza sativa L. cv. Keunnunjami) before and after germination
por: Chung, Soo Im, et al.
Publicado: (2018)

Dietary supplementation of germinated pigmented rice (Oryza sativa L.) lowers dyslipidemia risk in ovariectomized Sprague–Dawley rats
por: Lo, Lara Marie Pangan, et al.
Publicado: (2016)

Metabolite Profiling Reveals Distinct Modulation of Complex Metabolic Networks in Non-Pigmented, Black, and Red Rice (Oryza sativa L.) Cultivars
por: Kim, Tae Jin, et al.
Publicado: (2021)

Taxifolin as a Major Bioactive Compound in the Vasorelaxant Effect of Different Pigmented Rice Bran Extracts
por: Seong, Eun-Hee, et al.
Publicado: (2022)

Enhancement of glucose and bone metabolism in ovariectomized rats fed with germinated pigmented rice with giant embryo (Oryza sativa L. cv. Keunnunjami)
por: Chung, Soo Im, et al.
Publicado: (2019)

Starch Properties of Roasting Rice from Naturally High-Resistant Starch Rice Varieties
por: Yang, Ruifang, et al.
Publicado: (2023)

Effects of Germinated Brown Rice and Its Bioactive Compounds on the Expression of the Peroxisome Proliferator-Activated Receptor Gamma Gene
por: Imam, Mustapha Umar, et al.
Publicado: (2013)

Benefit of Asian pigmented rice bioactive compound and its implication in breast cancer: a systematic review
por: Nafisah, Wirdatun, et al.
Publicado: (2023)

Bioactive Compounds, Antioxidant Activity and Sensory Properties of Northern Red Oak (Quercus rubra L., syn. Q. borealis F. Michx) Seeds Affected by Roasting Conditions
por: Oracz, Joanna, et al.
Publicado: (2023)

Effects of Far-Infrared Radiation Drying on Starch Digestibility and the Content of Bioactive Compounds in Differently Pigmented Rice Varieties
por: Ratseewo, Jiranan, et al.
Publicado: (2022)

Occurrence of viable, red-pigmented haloarchaea in the plumage of captive flamingoes
por: Yim, Kyung June, et al.
Publicado: (2015)

Consumer Preference, Quality, and Safety of Organic and Conventional Fresh Fruits, Vegetables, and Cereals
por: Rahman, S.M.E., et al.
Publicado: (2021)

Volatile Compounds in Green and Roasted Arabica Specialty Coffee: Discrimination of Origins, Post-Harvesting Processes, and Roasting Level
por: Vezzulli, Fosca, et al.
Publicado: (2023)

Impact of roasting on the phenolic and volatile compounds in coffee beans
por: Wu, Hanjing, et al.
Publicado: (2022)

Bioactive Compounds from Germinated Brown Rice Protect Cardiomyocytes Against Simulated Ischemic/Reperfusion Injury by Ameliorating Mitochondrial Dysfunction
por: Demeekul, Kanokwan, et al.
Publicado: (2021)

Effect of Microwave Roasting and Extraction Solvents on the Bioactive Properties of Coffee Beans
por: Mohammad Salamatullah, Ahmad, et al.
Publicado: (2021)

Characterizing the Bioactive Ingredients in Sesame Oil Affected by Multiple Roasting Methods
por: El-Beltagi, Hossam S., et al.
Publicado: (2022)

Oral Administration of Germinated, Pigmented, Giant Embryo Rice (Oryza sativa L. cv. Keunnunjami) Extract Improves the Lipid and Glucose Metabolisms in High-Fat Diet-Fed Mice
por: Chung, Soo Im, et al.
Publicado: (2021)

Health-Promoting Compounds in Pigmented Thai and Wild Rice
por: Melini, Valentina, et al.
Publicado: (2017)

Optimized Roasting Conditions of Germinated Wheat for a Novel Cereal Beverage and Its Sensory Properties
por: Aung, Thinzar, et al.
Publicado: (2022)

Metabolomics and machine learning technique revealed that germination enhances the multi-nutritional properties of pigmented rice
por: Tiozon, Rhowell Jr. N., et al.
Publicado: (2023)

Dietary Bioactive Compounds and Health
por: Lee, Bonggi, et al.
Publicado: (2022)

Determination of volatile marker compounds of common coffee roast defects
por: Yang, Ni, et al.
Publicado: (2016)

Water distribution and key aroma compounds in the process of beef roasting
por: Wang, Yong-Rui, et al.
Publicado: (2022)

Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting
por: Xu, Yujun, et al.
Publicado: (2021)

Nutritional composition and bioactivity of germinated Thai indigenous rice extracts: A feasibility study
por: Chaijan, Manat, et al.
Publicado: (2020)

Identification and quantification of anthocyanin pigments in colored rice
por: Kim, Min-Kyoung, et al.
Publicado: (2008)

Influence of Roasting Treatment on the Antioxidant Activities and Color of Burdock Root Tea
por: Lee, Darye, et al.
Publicado: (2017)

Roast Meats
Publicado: (1886)

Study on Magnetization Roasting Kinetics of High-Iron and Low-Silicon Red Mud
por: Xie, Lei, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_03v0qv9l9g06qr5b0u21oftlrg