Changes in content of bioactive constituents and antioxidant activity of riceberry after food processing and degradation kinetics during storage
Author:
Affiliation:
1. Department of Food Technology, Faculty of Science Chulalongkorn University Bangkok Thailand
Funder
Thailand Research Fund
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16069
Reference49 articles.
1. Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverage
2. Correlation of tocopherol, tocotrienol, γ-oryzanol and total polyphenol content in rice bran with different antioxidant capacity assays
3. Kinetic and prediction studies of ascorbic acid degradation in normal and concentrate local lemon juice during storage
4. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
5. Thermal degradation kinetics of bioactive compounds from black rice flour ( Oryza sativa L.) extracts
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