Fluidized‐bed drying of black rice grains: impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds (2020)
- Authors:
- Autor USP: ACUNHA, TANIZE DOS SANTOS - FCFRP
- Unidade: FCFRP
- DOI: 10.1111/1750-3841.15145
- Subjects: ARROZ; QUALIDADE DOS ALIMENTOS; SECAGEM DE ALIMENTOS
- Keywords: Anthocyanins; Ferulic acid; Phenolic degration; Pigmented rice; Rice quality
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Food Science
- ISSN: 0022-1147
- Volume/Número/Paginação/Ano: v. 85, n. 6, p. 1717-1724, 2020
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
LANG, Gustavo Heinrich et al. Fluidized‐bed drying of black rice grains: impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds. Journal of Food Science, v. 85, n. 6, p. 1717-1724, 2020Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.15145. Acesso em: 10 jan. 2026. -
APA
Lang, G. H., Lindemann, I. da S., Goebel, J. T., Ferreira, C. D., Acunha, T. dos S., & Oliveira, M. de. (2020). Fluidized‐bed drying of black rice grains: impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds. Journal of Food Science, 85( 6), 1717-1724. doi:10.1111/1750-3841.15145 -
NLM
Lang GH, Lindemann I da S, Goebel JT, Ferreira CD, Acunha T dos S, Oliveira M de. Fluidized‐bed drying of black rice grains: impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds [Internet]. Journal of Food Science. 2020 ; 85( 6): 1717-1724.[citado 2026 jan. 10 ] Available from: https://doi.org/10.1111/1750-3841.15145 -
Vancouver
Lang GH, Lindemann I da S, Goebel JT, Ferreira CD, Acunha T dos S, Oliveira M de. Fluidized‐bed drying of black rice grains: impact on cooking properties, in vitro starch digestibility, and bioaccessibility of phenolic compounds [Internet]. Journal of Food Science. 2020 ; 85( 6): 1717-1724.[citado 2026 jan. 10 ] Available from: https://doi.org/10.1111/1750-3841.15145 - Electrospun protein fibers loaded with yerba mate extract for bioactive release in food packaging
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Informações sobre o DOI: 10.1111/1750-3841.15145 (Fonte: oaDOI API)
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