Open Access
Issue
BIO Web Conf.
Volume 186, 2025
The 2nd International Seminar on Tropical Bioresources Advancement and Technology (ISOTOBAT 2025)
Article Number 04015
Number of page(s) 7
Section Bioresources in Food and Nutrition for a Healthier Future
DOI https://doi.org/10.1051/bioconf/202518604015
Published online 22 August 2025
  • V. C. Ito and L. G. Lacerda, Black rice (Oryza sativa L.): a review of its historical aspects, chemical composition, nutritional and functional properties, and applications and processing technologies, Food Chem. 301, 125304 (2019) [CrossRef] [Google Scholar]
  • M. Das, U. Dash, S. S. Mahanand, P. K. Nayak, and R. K. Kesavan, Black rice: a comprehensive review on its bioactive compounds, potential health benefits and food applications, Food Chem. Adv. 3, 100462 (2023) [Google Scholar]
  • T. Thilavech, T. Suantawee, C. Chusak, P. O. Suklaew, and S. Adisakwattana, Black rice (Oryza sativa L.) and its anthocyanins: mechanisms, food applications, and clinical insights for postprandial glycemic and lipid regulation, Food Prod. Process. Nutr. 7, 15 (2025) [Google Scholar]
  • M. Frei and K. Becker, J. Sci. Fatty acids and all-trans-β-carotene are correlated in differently colored rice landraces, Food Agric. 85, 2380 (2005) [Google Scholar]
  • P. Goufo and H. Trindade, Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid, Food Sci. Nutr. 2, 75 (2014) [Google Scholar]
  • A. R. Harper, R. C. J. Dobson, V. K. Morris, and G.-J. Moggré, Fermentation of plant- based dairy alternatives by lactic acid bacteria, Microb. Biotechnol. 15, 1404 (2022) [Google Scholar]
  • D. De Santis, G. Giacinti, G. Chemello, and M. T. Frangipane, improvement of the sensory characteristics of goat milk yogurt, J. Food Sci. 84, 2289 (2019) [Google Scholar]
  • E. H. Atwaa, G. M. H. A. Badr, M. F. Ramadan, and D. I. Kabil, J. Production of a functional yogurt drink enriched with black rice beverage; Food and Dairy Sci. 15, 69 (2024) [Google Scholar]
  • S. Melia, I. Juliyarsi, and Y. F. Kurnia, Physicochemical properties, sensory characteristics, and antioxidant activity of the goat milk yogurt probiotic Pediococcus acidilactici BK01 on the addition of red ginger (Zingiber officinale var. rubrum rhizoma), Vet. World 15, 757 (2022) [Google Scholar]
  • S. Nontasan, A. Moongngarm, and S. Deeseenthum, Application of functional colorant prepared from black rice bran in yogurt, APCBEE Procedia 2, 62 (2012) [Google Scholar]
  • L. Cañizares, S. Meza, B. Peres, L. Rodrigues, S. N. Jappe, P. C. Coradi, and M. de Oliveira, Functional foods from black rice (Oryza sativa L.): an overview of the influence of drying, storage, and processing on bioactive molecules and health- promoting effects, Foods 13, 1088 (2024) [Google Scholar]
  • T. Chen, L. Xie, G. Wang, J. Jiao, J. Zhao, Q. Yu, Y. Chen, M. Shen, H. Wen, X. Ou, and J. Xie, Anthocyanins-natural pigment of colored rice bran: composition and biological activities, Food Res. Int. 175, 113722 (2024) [Google Scholar]
  • Y. Zhang, J. Zhang, Z. Wang, L. Fan, and Y. Chen, Effect of rice protein on the gelatinization and retrogradation of rice starch with different moisture content, Foods 13, 3734 (2024) [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.