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Rice Flour and Bran Enriched with Blueberry Polyphenols Increases Storage Stability and Decreases Arsenic Content in Bran
A low-cost method utilizing rice co-products to concentrate and stabilize blueberry polyphenols was developed that decreased the arsenic (As) content in rice bran. After concentration at 10 g/L, brown rice flour displayed a higher total anthocyanin content in both blueberry juice (2.7 mg/g) and poma...
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| Gepubliceerd in: | Foods |
|---|---|
| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
MDPI
2019
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6678838/ https://ncbi.nlm.nih.gov/pubmed/31340517 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8070276 |
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