Anthocyanin content and antioxidant capacity in bran extracts of some Thai black rice varieties-Reference-Cited by-同舟云学术

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Anthocyanin content and antioxidant capacity in bran extracts of some Thai black rice varieties

Published:2012-09-21 Issue:2 Volume:48 Page:300-308
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Pitija Kitsada¹,Nakornriab Muntana²,Sriseadka Tinakorn¹,Vanavichit Apichart³,Wongpornchai Sugunya¹

Affiliation:

1. Center of Excellence for Innovation in Chemistry; Department of Chemistry; Faculty of Science; Chiang Mai University; Chiang Mai; 50200; Thailand

2. Department of Chemistry; Mahasarakham University; Mahasarakham; 44150; Thailand

3. Department of Agronomy; Kasetsart University Kamphaeng Saen; Nakhon Pathom; 73140; Thailand

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03187.x/fullpdf

Reference28 articles.

1. A free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies;Amarowicz;Food Chemistry,2004

2. Coronary heart disease prevention: nutrients, foods, and dietary patterns;Bhupathiraju;Clinica Chimica Acta,2011

3. Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice;Butsat;Food Chemistry,2010

4. Prolamin, a rice protein, augments anti-leukaemia immune response;Chen;Journal of Cereal Science,2010

5. Antioxidant components and properties of five long-grained rice bran extracts from commercial available cultivars in Thailand;Chotimarkorn;Food Chemistry,2008

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