Effects of storage time and temperature on radical scavenging activities and bioactive compounds in colored rice varieties

Journal of Food, Agriculture and Environment

Volumn 8, Issue 3-4 PART 1, 2010, Pages 26-31

  Htwe, Nyein N ^a,c   Srilaong, Varit ^a,c   Tanprasertx, Krittika ^a   Tongchitpakdee, Sasitorn ^b   Kanlayanarat, Sirichai ^a   Uthairatanakij, Apiradee ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

^b KASETSART UNIVERSITY   (Thailand)

^c Yezin Agricultural University   (Myanmar)

Author keywords

Bioactive compounds; Colored rice; Polyphenols; Radical scavenging activity; Storage temperature; Storage time; Total anthocyanin

Indexed keywords

ANTHOCYANIN; BETA CAROTENE; CAROTENOID; CYANIDIN DIGLUCOSIDE; NUTRACEUTICAL; PHENOL DERIVATIVE; POLYPHENOL DERIVATIVE; SCAVENGER; UNCLASSIFIED DRUG;

ARTICLE; BIOCHEMICAL COMPOSITION; BIOLOGICAL ACTIVITY; BLACK RICE; CHEMICAL ANALYSIS; CONJUGATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; RED RICE; RICE; ROOM TEMPERATURE; STORAGE TEMPERATURE; STORAGE TIME; TEMPERATURE SENSITIVITY; TIME;

EID: 78751616983     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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