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

• المؤلفون الرئيسيون: Supaporn Yamuangmorn, Bernard Dell, Chanakan Prom-u-thai
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85052890144&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/62513
• المؤسسة: Chiang Mai University

© 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...