A comprehensive review of the impact of anthocyanins from purple/black Rice on starch and protein digestibility, gut microbiota modulation, and their applications in food products
Supaluck Kraithong, Yonghong Liu, Saranya Suwanangul, Papungkorn Sangsawad, Atiruj Theppawong, Nasuha Bunyameen
Topics & Concepts
Food scienceStarchGut floraChemistryBlack riceHealthy foodBiologyBiochemistryRaw materialOrganic chemistryGABA and Rice ResearchFood composition and propertiesPhytochemicals and Antioxidant Activities