EVALUATING THE SAFETY EFFECTIVENESS OF DOWNGRADE WARNING SIGNS ON VEHICLE CRASHES ON WYOMING MOUNTAIN PASSES


Effects of Cooking on Anthocyanin Concentration and Bioactive Antioxidant Capacity in Glutinous and Non-Glutinous Purple Rice

Purple rice is a source of bioactive antioxidants for rice consumers.Loss of the major antioxidant compounds after Match Holder a range of cooking processes was evaluated by measuring the changes in anthocyanin concentration (ATC) and antioxidant capacity (DPPH activity) of four non-glutinous and four glutinous genotypes.However, soaking in water p

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