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Akademický článek

Comparative Analysis of γ-Oryzanol, β-Glucan, Total Phenolic Content and Antioxidant Activity in Fermented Rice Bran of Different Varieties

Autor: Tae-Dong Jung, Gi-Hae Shin, Jae-Min Kim, Sun-Il Choi, Jin-Ha Lee, Sang Jong Lee, Seon Ju Park, Koan Sik Woo, Sea Kwan Oh, Ok-Hawn Lee

Publikováno v: Nutrients, Vol 9, Iss 6, p 571 (2017)

Rice bran, a by-product derived from processing rice, is a rich source of bioactive compounds. Recent studies have suggested that the fermentation can improve their biological activities. This study aimed to determined the level of γ-oryzanol, β-gl

Externí odkaz: https://doaj.org/article/7492cccd3ee446bf99d0212d5d7bd445

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Akademický článek

Starch Structure of Raw Materials with Different Amylose Contents and the Brewing Quality Characteristics of Korean Rice Beer

Autor: Jiyoung Park, Hye Young Park, Hyun-Jung Chung, Sea-Kwan Oh

Publikováno v: Foods, Vol 12, Iss 13, p 2544 (2023)

This study aimed to explore suitable processing materials for rice beer (RB) production by analyzing the starch structure of the raw materials utilized for brewing beer and the quality characteristics of RB. We used malt, employing the Heugho cultiva

Externí odkaz: https://doaj.org/article/b6b5763370ca4cfa8841ae60700832a6

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Akademický článek

Effects of Consuming Heat-Treated Dodamssal Brown Rice Containing Resistant Starch on Glucose Metabolism in Humans

Autor: Jiyoung Park, Sea-Kwan Oh, Miae Doo, Hyun-Jung Chung, Hyun-Jin Park, Hyejin Chun

Publikováno v: Nutrients, Vol 15, Iss 10, p 2248 (2023)

Rice is a major source of carbohydrates. Resistant starch (RS) is digested in the human small intestine but fermented in the large intestine. This study investigated the effect of consuming heat-treated and powdered brown rice cultivars ‘Dodamssal�

Externí odkaz: https://doaj.org/article/8537580db3274147af7cd9c75f13da8a

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