期刊论文

Sui, Yong;Mei, X

英文

FRONTIERS IN NUTRITION

2296-861X

2023

10

1232251

10.3389/fnut.2023.1232251

This work was supported by the project of Special Project for Science and Technology Innovation of Wuhan (2022020801020344). Science and Technology Plan Project of Hubei Province (2023BBB101). The support of the National Key Research and Development Program of China (2018YFD0301306-4-2), Outstanding young and middle-aged science and technology innovation team in Hubei Province (T2020012), the Science and Technology Plan Project in Agriculture and Rural Areas of Hubei Province in 2023 were also appreciated.

本校为其他机构

This study investigated the effects of rice preparation using different degrees of milling (DOM) from 0% to 13% on the nutritional composition, functional properties, major volatile compounds and safety of brown rice tea (BRT). We found that 2% DOM reduced 52.33% of acrylamide and 31.88% of fluorescent AGEs. When DOM was increased from 0% to 13%, the total phenolic content (TPC) of brown rice tea decreased by 48.12%, and the total flavonoid content (TFC) and condensed tannin content (CTC) also decreased significantly, with the smallest decrease...