Skip to main content

Black Rice Applications

  • Chapter
  • First Online:
Black Rice

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.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 84.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 109.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 109.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

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

    Article  Google Scholar 

  • 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

    Article  CAS  PubMed  Google Scholar 

  • 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

    Google Scholar 

  • 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/6 J mice fed a high-fat diet via fatty acid oxidation. Nutr Metab (Lond) 9:27

    Article  CAS  Google Scholar 

  • Jun H, Shin JW, Song GS, Kim YS (2015) Isolation and identification of phenolic antioxidants in black rice bran. J Food Sci 80(2)

    Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  CAS  Google Scholar 

  • 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

    Article  Google Scholar 

  • 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

    Article  CAS  PubMed  Google Scholar 

  • 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

    Google Scholar 

  • Minh NP (2014) Different factors affecting to waxy black rice malt production. Int J Multi Res Dev (IJMRD) 1(3):41–48

    Google Scholar 

  • 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

    CAS  Google Scholar 

  • Wrolstad RE (2000) Anthocyaninis. In: Lauro GJ, Francis FJ (eds) Natural food colorants: science and technology. Marcel Dekker, New York

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to U. K. S. Kushwaha .

Rights and permissions

Reprints 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

Publish with us

Policies and ethics