Effects of Cooking on Anthocyanin Concentration and Bioactive Antioxidant Capacity in Glutinous and Non-Glutinous Purple Rice

Effects of Cooking on Anthocyanin Concentration and Bioactive Antioxidant Capacity in Glutinous and Non-Glutinous Purple Rice

© 2018 China National Rice Research Institute Purple rice is a source of bioactive antioxidants for rice consumers. Loss of the major antioxidant compounds after a range of cooking processes was evaluated by measuring the changes in anthocyanin concentration (ATC) and antioxidant capacity (DPPH acti...

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Bibliographic Details
Main Authors: Supaporn Yamuangmorn, Bernard Dell, Chanakan Prom-u-thai
Format: Journal
Published: 2018
Subjects:
Agricultural and Biological Sciences
Biochemistry, Genetics and Molecular Biology
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85052890144&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/62513
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Institution: Chiang Mai University

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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85052890144&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/62513

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