African Journal of
Biochemistry Research

  • Abbreviation: Afr. J. Biochem. Res.
  • Language: English
  • ISSN: 1996-0778
  • DOI: 10.5897/AJBR
  • Start Year: 2007
  • Published Articles: 426

Full Length Research Paper

Production and antioxidant activity of alcoholic beverages made from various colored rice and wild rice

Ryoichi TAKESHITA
  • Ryoichi TAKESHITA
  • Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science, Sojo University, Ikeda 4-22-1, Nishi Ward, Kumamoto 860-0082, Japan.
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Noriaki SAIGUSA
  • Noriaki SAIGUSA
  • Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science, Sojo University, Ikeda 4-22-1, Nishi Ward, Kumamoto 860-0082, Japan.
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Yuji TERAMOTO*
  • Yuji TERAMOTO*
  • Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science, Sojo University, Ikeda 4-22-1, Nishi Ward, Kumamoto 860-0082, Japan.
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  •  Received: 22 August 2015
  •  Accepted: 02 October 2015
  •  Published: 30 December 2015

References

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Teramoto Y, Saigusa N, Ueda S (1994). Effects of the cooking process on the characteristics of aromatic red rice wine. J. Inst. Brew. 100:155-157.
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Yamaguchi T, Takamura H, Matoba T, Terao J (1998). HPLC method for evaluation of the free radial-scavenging activity of foods by using 1,1-diphenyl-1-2-picrylhydrazyl. Biosci. Biotechnol. Biochem. 62:1201-1204.
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Yuwa-amornpitak T, Koguchi M, Teramoto Y (2012). Antioxidant activity of herbal wine made from cassava starch. World Appl. Sci. J. 16:874-878.

  

 

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