Abstract
This chapter describes the details about black rice application. The application of black rice in food industry, pharmaceuticals, and other health products has been discussed. The potential use and application of black rice bran as a natural food coloring dye is mentioned in detail. A subtopic about future use of black rice tells why black rice is more essential in future among us. Black rice different products are illustrated in details with appropriate figure.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Caro GP, Shin W, Alan C, Tatsuhito F, Takao Y, Hiroshi A (2013) Phytochemical profile of a Japanese black–purple rice. Food Chem 141(3):2821–2827
Chou PH, Matsui S, Misaki K, Matsuda T (2007) Isolation and identification of xenobiotic aryl hydrocarbon receptor ligands in dyeing wastewater. Environ Sci Technol 41(2):652–657
Hou F, Zhang R, Zhang M, Su D, Wei Z, Deng Y, Zhang Y, Chi J, Tang X (2013) Hepatoprotective and antioxidant activity of anthocyanins in black rice bran on carbon tetrachloride-induced liver injury in mice. J Funct Foods 5(4):1705–1713
Jang HH, Park MY, Kim HW, Lee YM, Hwang KA, Park JH, Park DS, Kwon O (2012) Black rice (Oryza sativa L.) extract attenuates hepatic steatosis in C57BL/6Â J mice fed a high-fat diet via fatty acid oxidation. Nutr Metab (Lond) 9:27
Jun H, Shin JW, Song GS, Kim YS (2015) Isolation and identification of phenolic antioxidants in black rice bran. J Food Sci 80(2)
Kang MY, Kim JH, Rico CW, Nam SH (2011) A comparative study on the physicochemical characteristics of black rice varieties. Int J Food Prop 14(6):1241–1254
Katoh T, Masanori K, Noriaki S, Yuji T (2011) Production and antioxidative activity of mead made from various types of honey and black rice (Oryza sativa var. Indica cv. Shiun). Food Sci Technol Res 17:149–154
Kim C, Kikuchi S, Kim YK, Park SC (2010) Computational identification of seed-specific transcription factors involved in anthocyanin production in black rice. Biochip J 4(3):247–255
Kong S, Kim DJ, Oh SK, Lee J (2012) Black rice bran as an ingredient in noodles: chemical and functional evaluation. J Food Sci 77(3):303–307
Laokuldilok T, Shoemaker CF, Jongkaewwattana S, Tulyathan V (2011) Antioxidants and antioxidant activity of several pigmented rice brans. J Agric Food Chem 59(1):193–199
Lipman AL (1996) Current regulations for certification exempt color activities in the USA. In: Proceeding of the second international symposium on natural colorants INF/COL II. The Hereld Oraganization, S.I.C. Publishing, Acapulco, Mexico
Minh NP (2014) Different factors affecting to waxy black rice malt production. Int J Multi Res Dev (IJMRD) 1(3):41–48
Teramoto Y, Koguchi M, Wongwicharn A, Saigusa N (2011) Production and antioxidative activity of alcoholic beverages made from Thai ou yeast and black rice (Oryza sativa var. Indica cv. Shiun). Afr J Biotechnol 10(52):10706–10711
Wrolstad RE (2000) Anthocyaninis. In: Lauro GJ, Francis FJ (eds) Natural food colorants: science and technology. Marcel Dekker, New York
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
Copyright information
© 2016 Springer International Publishing Switzerland
About this chapter
Cite this chapter
Kushwaha, U.K.S. (2016). Black Rice Applications. In: Black Rice. Springer, Cham. https://doi.org/10.1007/978-3-319-30153-2_7
Download citation
DOI: https://doi.org/10.1007/978-3-319-30153-2_7
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-30152-5
Online ISBN: 978-3-319-30153-2
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)