Effects of drying methods on nutritional and antioxidant properties of tea [Camellia sinensis (L.) Kuntze] leaves and dabai (Canarium odontophyllum Miq.) fruits
Hot air drying is the most commonly used method of food presevation but the heat from the process usually destroys their beneficial antioxidant compounds. Alternative methods to hot air drying includes superheated steam drying and freeze drying. Therefore, the objective of this study was to investig...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 語言: | English |
| 出版: |
2019
|
| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/82933/1/FPSK%28m%29%202019%201%20UPM%20ir.pdf |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|