Purple rice is a source of bioactive antioxidants for rice consumers. Loss of the major antioxidant compounds after 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 prior to cooking generally decreased more ATC and... https://www.bekindtopets.com/deal-alert-NHL-Winnipeg-Jets-Distressed-iPhone-13-Pro-Max-MagSafe-Case-p96268-great-save/