Antioxidant properties, degradation kinetics and storage stability of drinks prepared from the cooking water of pigmented rice

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Antioxidant properties, degradation kinetics and storage stability of drinks prepared from the cooking water of pigmented rice

Pigmented rice, consisting of black rice and red rice, is known to contain antioxidant compounds in its bran that tend to leach out into the water during cooking. As the rice is usually cooked in excess water which is discarded after cooking, the purpose of this study is therefore, to evaluate the r...

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Bibliographic Details
Main Authors:	Handayani, Adyati Putriekasari, Ramakrishnan, Yogeshini, Karim, Roselina, Syed Muhammad, Sharifah Kharidah
Format:	Article
Language:	English
Published:	Maxwell Science Publications 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/36494/ http://psasir.upm.edu.my/id/eprint/36494/1/Antioxidant%20properties.pdf

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