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Authors :
Nachay, Karen
Source :
Food Technology. Oct, 2010, Vol. 64 Issue 10, 14-3
Publication Year :
2010

Abstract

Scientists have found out that black rice contain much higher levels of water-soluble anthocyanin antioxidants than brown rice, while its extracts could yield naturally derived colorings. Methods of detecting Escherichia coli cells in beef and of rapidly cooling eggs have been developed at Perdue University. Metal-organic framework compounds from food-grade ingredients are described.

Subjects

Subjects :
Food -- Usage
Food poisoning -- Prevention
Nanocrystals -- Innovations
Nanocrystals -- Materials
Rice -- Varieties
Rice -- Nutritional aspects
Rice -- Research
Business
Food and beverage industries

Details

Language :
English
ISSN :
00156639
Volume :
64
Issue :
10
Database :
Gale General OneFile
Journal :
Food Technology
Publication Type :
Academic Journal
Accession number :
edsgcl.241981846

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