Determination of Encapsulated Black Rice Anthocyanins in a Designed Set of Supplementary Products

• المؤلف الرئيسي: อรนุช หน่อแก้ว ORRANUCH NORKAEW
• مؤلفون آخرون: Assoc. Prof. Dr. Sugunya Mahatheeranont
• التنسيق: Theses and Dissertations
• اللغة: English
• منشور في: เชียงใหม่ : บัณฑิตวิทยาลัย มหาวิทยาลัยเชียงใหม่ 2020
• الموضوعات: Black rice Anthocyanins Anti-oxidants Encapsulation Post-harvest treatment
• الوصول للمادة أونلاين: http://cmuir.cmu.ac.th/jspui/handle/6653943832/69438

Black rice is broadly known as health-promoting food for its abundance of biologically active compounds. Apart from containing -oryzanols and vitamin E, black rice also contains anthocyanins which are water-soluble pigments responsible for bran color and anti-oxidative property of black rice. Howev...