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dc.contributor.authorOrranuch Norkaewen_US
dc.contributor.authorPittayaporn Boontakhamen_US
dc.contributor.authorKanchana Dumrien_US
dc.contributor.authorAcharaporn Na Lampang Noenplaben_US
dc.contributor.authorPhumon Sookwongen_US
dc.contributor.authorSugunya Mahatheeranonten_US
dc.description.abstract© 2016 Elsevier Ltd Because black rice is rich in antioxidants, appropriate methods of post-harvest treatment are necessary for maintaining these bioactive phytochemicals. Drying methods, storage temperatures, storage duration, and packaging methods affected the contents of some bioactive compounds in the two varieties of Thai black rice used in this research. Sun drying reduces the loss of anthocyanins and γ-oryzanols more than does hot air drying. Glutinous black rice stored as paddy at cool room temperature retains more anthocyanins, γ-oryzanols, and vitamin E than does paddy stored at room temperature. Nylon/LLDPE pouches containing N2are the most suitable packaging for preserving the key aroma compound 2-acetyl-1-pyrroline (2AP), total phenolic, and anthocyanin contents of unpolished aromatic black rice. These pouches also retard the formation of some common off-flavor compounds.en_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.titleEffect of post-harvest treatment on bioactive phytochemicals of Thai black riceen_US
article.title.sourcetitleFood Chemistryen_US
article.volume217en_US Mai Universityen_US Rice Research Centeren_US
Appears in Collections:CMUL: Journal Articles

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