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Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant
The impact of two different cooking processes (microwave and steaming) on cooked rice quality (i.e., texture), and changes in the bioactive compounds (total phenolic content [TPC] and total anthocyanin content [TAC]) and antioxidant activities (DPPH and FRAP assays) of black and red (nonwaxy) and pu...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7020258/ https://www.ncbi.nlm.nih.gov/pubmed/32148805 http://dx.doi.org/10.1002/fsn3.1377 |