Comparative study on physicochemical and nutritional properties of black rice influenced by superheated steam, far infrared radiation, and microwave treatment
Yejun Zhong, Yaqi Zhang, Ziyi Zhu, Yiheng Wang, Zicong Zeng, Chengmei Liu
Topics & Concepts
Black riceMicrowaveSuperheated steamFood scienceChemistryFar infraredAntioxidantRaw materialSuperheatingBiochemistryOrganic chemistryPhysicsQuantum mechanicsAstronomyCondensed matter physicsGABA and Rice ResearchFood composition and propertiesMicrobial Inactivation Methods