Black rice (Oryza sativa L.) processing: Evaluation of physicochemical properties, in vitro starch digestibility, and phenolic functions linked to type 2 diabetes
Halah Aalim, Di Wang, Zisheng Luo
Topics & Concepts
Food scienceProtocatechuic acidChemistryStarchBlack riceAntioxidantGlycemic indexProanthocyanidinResistant starchGlycationAnthocyaninAmyloseLuteolinFlavonoidAlpha-glucosidaseGlycemicDiabetes mellitusBiochemistryPolyphenolEnzymeBiologyRaw materialOrganic chemistryEndocrinologyReceptorFood composition and propertiesPhytochemicals and Antioxidant ActivitiesGinkgo biloba and Cashew Applications