Effects of Far-Infrared Radiation Drying on Starch Digestibility and the Content of Bioactive Compounds in Differently Pigmented Rice Varieties

Far infrared radiation (FIR) was applied to six rice varieties with different coloring of the pericarp (purple, red or non-pigment). Changes were determined in amylose content, in gelatinization parameters, in the content of bioactive compounds, in antioxidant activity and in the in vitro digestibil...

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Detalles Bibliográficos
Autores principales: Ratseewo, Jiranan, Warren, Frederick Jame, Meeso, Naret, Siriamornpun, Sirithon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777795/
https://www.ncbi.nlm.nih.gov/pubmed/36553821
http://dx.doi.org/10.3390/foods11244079

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777795/
https://www.ncbi.nlm.nih.gov/pubmed/36553821
http://dx.doi.org/10.3390/foods11244079

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