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

Anthocyanins are a major subclass of flavonoids that have diverse biological functions and
benefit human health. In rice (Oryza sativa), the various colors shown by organs are due …

Rice (Oryza sativa L.) is the primary staple food for half of the world population. It is generally
classified based on the grain color into black, red, purple, brown, green, and white. These …

Camel milk has become more popular among customers in recent years as a result of its
therapeutic effects. In many parts of the world, it is considered one of the primary …

Several studies have confirmed the reduction of starch digestibility with anthocyanins in food
systems via mechanisms of enzyme inhibition. However, starch-polyphenol interactions may …

Consumption of pigmented rice as a staple food is rapidly increasing due to their healthy
prospective and considered as functional food ingredients. Greater interest has been shown …

Salinity is an ever increasing menace that affects agriculture worldwide. Crops such as rice
are salt sensitive, but its degree of susceptibility varies widely between cultivars pointing to …

Background: There are many local black rice cultivars in Indonesia, yet only a few of these
are formally described in the literature. It has been reported that black rice has many …

Although black rice has gained popularity, the changes in volatiles produced during black
rice storage remain unclear. Herein, the volatile composition of unmilled and milled black …

While the functionality and healthy food value of red rice have increased its popularity, such
that market demand for it is expected to rise, most strains suffer from low grain yield. To …