Foods (Basel, Switzerland)
Effect of Popping and Steam Cooking on Total Ferulic Acid, Phenolic and Flavonoid Contents, and Antioxidant Properties of Sukhothai Fragrant Black Rice.
Thayada Phimphilai, Onsaya Kerdto, Kajorndaj Phimphilai, Phronpawee Srichomphoo, Wachiraporn Tipsuwan, Pornpailin Suwanpitak, Yanping Zhong, Somdet Srichairatanakool
Published: 202610.3390/foods15020320
Abstract
This study investigated the effects of thermal processing and extraction solvents on the phytochemical composition, antioxidant potential, and cytotoxic activity of Sukhothai fragrant rice (Oryza sativa L.). Rice subjected to three processing methods…
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