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Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) - opportunities for enhancing food quality and health attributes.
Xia, Qiang; Green, Brian D; Zhu, Zhenzhou; Li, Yunfei; Gharibzahedi, Seyed Mohammad Taghi; Roohinejad, Shahin; Barba, Francisco J.
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  • Xia Q; Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.
  • Green BD; Institute for Global Food Security, Queen's University Belfast, Belfast, Northern Ireland, UK.
  • Zhu Z; School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
  • Li Y; Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.
  • Gharibzahedi SMT; Young Researchers and Elites Club, Lahijan Branch, Islamic Azad University, Lahijan, Iran.
  • Roohinejad S; Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA.
  • Barba FJ; Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran.
Crit Rev Food Sci Nutr ; 59(20): 3349-3370, 2019.
Article en En | MEDLINE | ID: mdl-29993273
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Oryza / Calidad de los Alimentos / Granos Enteros / Manipulación de Alimentos Tipo de estudio: Qualitative_research Idioma: En Revista: Crit Rev Food Sci Nutr Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2019 Tipo del documento: Article País de afiliación: China
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Oryza / Calidad de los Alimentos / Granos Enteros / Manipulación de Alimentos Tipo de estudio: Qualitative_research Idioma: En Revista: Crit Rev Food Sci Nutr Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2019 Tipo del documento: Article País de afiliación: China