Improvement in nutritional attributes of rice using superheated steam processing

Improvement in nutritional attributes of rice using superheated steam processing

Superheated steam (SS) was used for the stabilization of lightly milled rice (LMR), and the nutritional properties of the LMR stabilized by SS (SS–LMR) were assessed. SS processing did not cause the loss of non-starch nutrients (fat, protein, ash and dietary fibre) or promote the oxidation of unsatu...

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Bibliographic Details
Main Authors: Jianyong Wu, David Julian McClements, Jun Chen, Xiuting Hu, Chengmei Liu
Format: Article
Language:English
Published: Elsevier 2016-06-01
Series:Journal of Functional Foods
Subjects:
Rice
Superheated steam
Fatty acids
Phenolics
Antioxidants
Starch digestibility
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464616300913

Internet

http://www.sciencedirect.com/science/article/pii/S1756464616300913

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