Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand

Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand

Rice, the seed of Oryza species, is the major cereal crop in most of the developing countries. Nearly 95% of global rice production is done in Asian countries, and about half of the world’s population consumes it. Some speciality rices are not commonly consumed. Colored rice is one of such variety....

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Bibliographic Details
Main Authors: Noppawat Pengkumsri, Chaiyavat Chaiyasut, Chalermpong Saenjum, Sasithorn Sirilun, Sartjin Peerajan, Prasit Suwannalert, Sophon Sirisattha, Bhagavathi Sundaram Sivamaruthi
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015-06-01
Series:Food Science and Technology
Subjects:
anti-oxidant
phytochemicals
colored rice variety
polar and non-polar extraction
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200331&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200331&lng=en&tlng=en

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