Effects of germinated and nongerminated rice grains on storage stability of pressurized purple rice beverages with Lactobacillus casei 01 supplement

• Main Authors: Sasitorn Baipong, Arunee Apichartsrangkoon, Srivilai Worametrachanon, Autchara Tiampakdee, Sujinda Sriwattana, Yuthana Phimolsiripol, Danchai Kreungngern, Panlop Sintuya
• Format: Journal
• Published: 2020
• Subjects: Agricultural and Biological Sciences; Chemical Engineering; Chemistry
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85082509476&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/70039
• Institution: Chiang Mai University

© 2020 Wiley Periodicals, Inc. Changes of phytochemicals and probiotic in the pressurized purple rice beverages on storage were compared with heated products. Germinated or nongerminated purple rice were used to produce the beverages which were subjected to either pressurization at 500 MPa for 20 mi...