Effect of different processing technologies on phenolic acids, flavonoids and other antioxidants content in pigmented rice
Torit Baran Bagchi, Krishnendu Chattopadhyay, M Sivashankari, Sankhajit Roy, Awadhesh Kumar, Tufleuddin Biswas, Srikumar Pal
Topics & Concepts
Black riceFood scienceCultivarChemistryAntioxidantAnthocyaninPhytic acidFlavonoidHydroxybenzoic acidRed ricePolyphenolPhenolsHydroxycinnamic acidPhenolic acidWhite riceBotanyBiologyBiochemistryRaw materialOrganic chemistryPhytochemicals and Antioxidant ActivitiesGABA and Rice ResearchHeavy Metals in Plants