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Article

Polishing and parboiling effect on the nutritional and technological properties of pigmented rice.

Food chemistry - 15 Jan 2016

Paiva Flávia Fernandes, Vanier Nathan Levien, Berrios Jose De J, Pinto Vânia Zanella, Wood Delilah, Williams Tina, Pan James, Elias Moacir Cardoso

Abstract excerpt

This study aims to evaluate the effects of polishing and parboiling on proximate composition, structure, phenolic compounds, antioxidant activity, cooking time and hardness of IAC-600 black rice cultivar and MPB-10 red rice lineage. Proximate analysis and light micrographs revealed higher migrati...

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PMID: 26258708
DOI: 10.1016/j.foodchem.2015.02.047

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 4 Sept 2026. Prepared record publication-26258708-2026-09-04.2. Manifest publication-graph-cohort-2026-09-04.2.

Source receipt: PubMed via Helena Literature Corpus, retrieved 4 Sept 2026.

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