Journal ArticleDOI
Effects of milling on proximate composition, folic acid, fatty acids and technological properties of rice
Jander Luis Fernandes Monks,Nathan Levien Vanier,Jardel Casaril,Roberta Manica Berto,Maurício de Oliveira,Carolina Baptista Gomes,Maitê Peres de Carvalho,Alvaro Renato Guerra Dias,Moacir Cardoso Elias +8 more
TLDR
In this article, the effects of milling on the folic acid content and fatty acid composition of rice were evaluated, and the results showed a 72.23%, 41.60% and 65.23% decrease in the content of folic acids, ash and fat, respectively, even when only 8% degree of processing was used.About:
This article is published in Journal of Food Composition and Analysis.The article was published on 2013-06-01. It has received 96 citations till now.read more
Citations
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Journal ArticleDOI
Composition and protein profile analysis of rice protein ingredients
TL;DR: The results of this study underpin the understanding, prediction and control of physicochemical functionality of rice protein ingredients.
Journal ArticleDOI
Polishing and parboiling effect on the nutritional and technological properties of pigmented rice
Flávia Fernandes Paiva,Nathan Levien Vanier,Nathan Levien Vanier,Jose De J. Berrios,Vânia Zanella Pinto,Delilah F. Wood,Tina G. Williams,James Pan,Moacir Cardoso Elias +8 more
TL;DR: There was a decrease in relative crystallinity on both black and red rice subjected to parboiling, which was an indicative of crystallites disruption.
Journal ArticleDOI
Maximising the phytochemical content and antioxidant activity of Ecuadorian brown rice sprouts through optimal germination conditions
TL;DR: Ecuadorian GBR could be used for the preparation of functional foods serving as preventative strategies in combating chronic diseases and optimal germination time and temperature to maximise γ-aminobutyric acid (GABA), total phenolics compounds (TPC) and antioxidant activity of GBR.
Journal ArticleDOI
Lactic acid fermentation as a tool for increasing the folate content of foods
TL;DR: The aim of this review was to clarify the ability of LAB to produce folate in food products, check if the production of folate by LAB in various fermented foods is sufficient to meet human vitamin B9 requirements and suggest ways to optimize folate production by LLAB in fermented food products.
Journal ArticleDOI
Effects of Polishing on Proximate Composition, Physico- Chemical Characteristics, Mineral Composition and Antioxidant Properties of Pigmented Rice☆
Chagam Koteswara Reddy,Chagam Koteswara Reddy,Lalmuan Kimi,Sundaramoorthy Haripriya,Nayoung Kang +4 more
TL;DR: In this paper, the effects of polishing on proximate compositions, physico-chemical characteristics, mineral compositions and antioxidant properties of rice flours obtained from three different pigmented rice varieties (Chak-hao Angangba, Chak-hao Amubi and Chak -hao Poireiton) were investigated.
References
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Journal ArticleDOI
Prevention of the First Occurrence of Neural-Tube Defects by Periconceptional Vitamin Supplementation
Andrew E. Czeizel,István Dudás +1 more
TL;DR: A randomized, controlled trial of periconceptional multivitamin supplementation to test the efficacy of this treatment in reducing the incidence of a first occurrence of neural-tube defects.
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Homocysteine and cardiovascular disease: evidence on causality from a meta-analysis
TL;DR: Whether the association of serum homocysteine concentration with ischaemic heart disease, deep vein thrombosis and pulmonary embolism, and stroke is causal and, if so, to quantify the effect of homocy Steine reduction in preventing them, there is strong evidence that the association between homocy steine and cardiovascular disease is causal.
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Origin, dispersal, cultivation and variation of rice.
TL;DR: There are two cultivated and twenty-one wild species of genus Oryza, the Asian cultivated rice is grown all over the world and the African cultivated rice, O. glaberrima, probably domesticated in Niger river delta.