Rice is consumed as staple food by more than half of the world's population. However, it has
high glycemic index because of high starch content and is associated with the development …

Black rice is a variety of pigmented rice. It contains numerous nutritional and bioactive
components, including essential amino acids, functional lipids, dietary fibre, vitamins …

Rice starch has been used in various agri-food products due to its hypoallergenic properties.
However, rice starch has poor solubility, lower resistant starch content with reduced …

This review investigates black rice's photochemistry, functional properties, food applications,
and health prospects. There are different varieties of black rice available in the world. The …

This aim of the study was to evaluate the technological properties of rice starch modified by
high hydrostatic pressure (HHP). Black rice starch (BRS) was dispersed in 20% water and …

We report a modified starch-poly (butylene adipate co-terephthalate)(PBAT) film (MSPF)
prepared by extrusion blowing. Polyurethane prepolymer (PUP), was modified to the starch …

The aim of this work was to extract and characterize starch from three varieties of pigmented
rice (named white, red and black), preserving the bioactive compounds. The extraction yield …

The aim of this work was to study functional formulations composed of flaxseed oil, rice
protein concentrate (RPC), and modified starch and the characterization of the powder …

The effects of gamma radiation (0, 1, 2 and 3 kGy) were used to evaluate the stability and
thermal degradation kinetics of anthocyanins, as well as the stability of total phenolic …

The aim of this study is to investigate the effects of isolated and/or combined enzymatic and
annealing treatments on the technological properties of black rice starch. The modification is …