Author response for "Production, iron analysis and consumer perception of functional Thai Sinlek iron rice ( &lt;i&gt;Oryza sativa&lt;/i&gt; ) drink"

Koonyosying, Pimpisid; Flemming, Ben; Kusirisin, Winthana; Lerttrakarnnon, Peerasak; Utama‐ang, Niramon; Fucharoen, Suthat; Srichairatanakool, Somdet

doi:10.1111/ijfs.14828/v2/response1

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2021

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“…Lloyd et al (2000) reported that rice bran contains significant levels of essential anti-oxidants such as oryzanols and tocopherols as well as an abundant resource for vitamin B and minerals (Gul et al, 2015). Chakrabarthy (1990) revealed that the rice bran oil is high in unsaponifiable fraction (4%) that contains nutrients, like ϓ-oryzanols, vitamin E complexes, polyphenols, phytosterols, squalene, and antioxidants (Koonyosying et al, 2020).…”

Section: Practical Applicationsmentioning

confidence: 99%

Microwave stabilization and process optimization of rice bran cultivar Jhelum

Asad

Jabeen

Aga

et al. 2021

J. Food Process. Preserv.

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Rice (Oryza sativa L.), an essential cereal globally, is consumed as a staple food by more than half of the world population with the second highest production worldwide (509.10 million tonnes) (FAOSTAT, 2020). India is the second highest producer of rice with 117.47 million tones production (FAOSTAT, 2019) in the world after China; together they contribute 50% of the total rice production.Rice is harvested with the hull, or husk attached and is called paddy or rough rice. Paddy constitutes three main parts; hull (about 20%), bran (8%-10%), and kernel (70%-80%). Milling of paddy yields 70% of rice (endosperm) as a major product and 20% husk, 8% bran, and

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Section: Practical Applicationsmentioning

confidence: 99%