Application of Functional Colorant Prepared from Black Rice Bran in Yogurt-Reference-Cited by-同舟云学术

Application of Functional Colorant Prepared from Black Rice Bran in Yogurt

Published:2012 Issue: Volume:2 Page:62-67
ISSN:2212-6708
Container-title:APCBEE Procedia
language:en
Short-container-title:APCBEE Procedia

Author:

Nontasan Supap,Moongngarm Anuchita,Deeseenthum Sirirat

Publisher

Elsevier BV

Reference14 articles.

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2. Robinson, RK. Modern dairy technology. 2nd ed. London: Elsevier Applied Science; 1993.

3. Effect of anthocyanin rich extract from black rice (Oryza sativa L. indica) on hyperlipidemia and insulin resistance in fructose-fed rats;Guo;Plant Foods for Human Nutrition,2007

4. Color enhancing effect of carboxylic acids on anthocyanins;Yawadio;Food Chemistry,2007

5. Nontasan S, Production of food colorant and functional food ingredient from the bran of black waxy rice. Master Thesis, Mahasarakham University, Mahasrakham, Thailand; 2010.Yawadio R, Morita.

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