Fourier Transform Infrared Spectroscopy for Antioxidant Capacity Determination in Colored Glutinous Rice

Food Analytical Methods

Volumn 7, Issue 2, 2014, Pages 389-399

  Jantasee, Ampawan ^a   Thumanu, Kanjana ^b   Muangsan, Nooduan ^a   Leeanansaksiri, Wilairat ^a   Maensiri, Duangkamol ^a  

^a SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

^b Synchrotron Light Research Institute (Public Organization)   (Thailand)

Author keywords

Anthocyanin; Antioxidant capacity; Flavonoid; FT IR; Glutinous rice; Phenolic compound; Proanthocyanidin

Indexed keywords

ANTIOXIDANT CAPACITY; FLAVONOID; FT-IR; GLUTINOUS RICE; PHENOLIC COMPOUNDS; PROANTHOCYANIDINS;

ANTHOCYANINS; CLUSTER ANALYSIS; FLAVONOIDS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HIERARCHICAL SYSTEMS; LEAST SQUARES APPROXIMATIONS; PRINCIPAL COMPONENT ANALYSIS; REGRESSION ANALYSIS;

FORECASTING;

EID: 84892504939     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-013-9637-1     Document Type: Article

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