Insight into rice (Oryza sativa L.) cooking: Phenolic composition, inhibition of α-amylase and α-glucosidase, and starch physicochemical and functional properties
Halah Aalim, Zisheng Luo
Topics & Concepts
ChemistryStarchFood scienceAmyloseBrown riceRoastingRed riceProtocatechuic acidProanthocyanidinResistant starchPolyphenolOrganic chemistryAntioxidantPhysical chemistryFood composition and propertiesPolysaccharides Composition and ApplicationsGinkgo biloba and Cashew Applications