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

• Main Author: อรนุช หน่อแก้ว ORRANUCH NORKAEW
• Other Authors: Assoc. Prof. Dr. Sugunya Mahatheeranont
• Format: Theses and Dissertations
• Language: English
• Published: เชียงใหม่ : บัณฑิตวิทยาลัย มหาวิทยาลัยเชียงใหม่ 2020
• Subjects: Black rice Anthocyanins Anti-oxidants Encapsulation Post-harvest treatment
• Online Access: http://cmuir.cmu.ac.th/jspui/handle/6653943832/69438
• Institution: Chiang Mai University

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...