Yoshida, H., Tomiyama, Y. and Mizushina, Y. (2010) Lipid Components, Fatty Acids and Triacylglycerol Molecular Species of Black and Red Rices. Food Chemistry, 2, 210-215.
http://dx.doi.org/10.1016/j.foodchem.2010.04.010

has been cited by the following article:

• TITLE: Effect of Superfine Grinding on Physicochemical Properties, Antioxidant Activity and Phenolic Content of Red Rice ( Oryza sativa L.)

  AUTHORS: Q. M. Chen, M. R. Fu, F. L. Yue, Y. Y. Cheng

  KEYWORDS: Superfine Ground, Red Rice, Physicochemical Properties, Antioxidant Activity, Phenolic Content

  JOURNAL NAME: Food and Nutrition Sciences, Vol.6 No.14, October 29, 2015

  ABSTRACT: Red rice gains popularity as a functional crop owing to its high polyphenols content and antioxidant activity. However, active components are discarded in common milling. Superfine ground technology was employed in this paper. To evaluate the influence of superfine ground processing on the physicochemical properties and functional effect of red rice (Oryza sativa L.), four powders with the size of 156.74 μm, 69.53 μm, 26.35 μm, and 10.68 μm were prepared by superfine grinding technology in this paper. Results showed that the size was smaller for red rice powders, greater for the bulk density (from 0.624 g/ml to 0.745 g/ml), and smaller for the angle of repose (from 74.67° to 61.41°) and slide (from 38.99° to 26.42°). The values of water solubility index, water holding capacity and enzymatic digestibility by α-amylase significantly increased with the decreasing particle size (P