Changes in Total Antioxidant Activities of Sri Lankan Rice (Oryza sativa L.) during Domestic Cooking and Antioxidative Benefits  of Rice Consumption in the Daily Diet

dc.contributor.author	Gunawardana, W.
dc.contributor.author	Witharana, C.
dc.contributor.author	Wageesha, N.D.A.
dc.contributor.author	Gunawardana, S.A.
dc.contributor.author	Perera, L.C.
dc.date.accessioned	2024-12-09T05:23:10Z
dc.date.available	2024-12-09T05:23:10Z
dc.date.issued	2024
dc.identifier.citation	Gunawardana, W., Witharana, C., Wageesha, N.D.A., Gunawardana, S.A., and Perera, L.C. (2024). Changes in Total Antioxidant Activities of Sri Lankan Rice (Oryza sativa L.) during Domestic Cooking and Antioxidative Benefits of Rice Consumption in the Daily Diet. Proceedings: University of Colombo Annual Research Symposium 2024, p.295.	en_US
dc.identifier.uri	http://archive.cmb.ac.lk:8080/xmlui/handle/70130/7461
dc.description.abstract	Rice (Oryza sativa L.) is renowned for its richness in bioactive compounds, which can be altered by cooking. This research explored the effects of cooking on the antioxidant activities of Sri Lankan rice varieties and ...	en_US
dc.language.iso	en	en_US
dc.publisher	University of Colombo	en_US
dc.subject	Rice	en_US
dc.subject	Antioxidant Activity	en_US
dc.subject	Cooked Grains	en_US
dc.subject	Consumption	en_US
dc.subject	Nutraceutical Properties	en_US
dc.title	Changes in Total Antioxidant Activities of Sri Lankan Rice (Oryza sativa L.) during Domestic Cooking and Antioxidative Benefits of Rice Consumption in the Daily Diet	en_US
dc.type	Article	en_US