Hydrothermal Effects on Physicochemical, Sensory Attributes, Vitamin C, and Antioxidant Activity of Frozen Immature Dolichos Lablab

Heliyon - Netherlands
doi 10.1016/j.heliyon.2019.e03136
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Elsevier BV

Related search

Screening of Dolichos Bean (Lablab Purpureus (L.) Sweet) Genotypes for Aluminium Tolerance

Legume Research
Plant ScienceAgronomySoil ScienceCrop Science
2018English

Catalan Virgin Olive Oil Protected Designations of Origin. Physicochemical and Major Sensory Attributes

European Journal of Lipid Science and Technology
BiotechnologyChemistryIndustrialFood ScienceManufacturing Engineering
2019English

Vitamin C: An Antioxidant Agent

2017English

Effects of Blackberries (Rupus Sp.; Cv. Xavante) Processing on Its Physicochemical Properties, Phenolic Contents and Antioxidant Activity

Journal of Food Science and Technology
Food Science
2018English

Physicochemical Characterization, Antioxidant Activity, and Sensory Analysis of Beers Brewed With Cashew Peduncle (Anacardium Occidentale) and Orange Peel (Citrus Sinensis)

Food Science and Technology
BiotechnologyFood Science
2020English

Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia Siliqua L.)

Journal of Food Quality
QualityReliabilitySafetyRiskFood Science
2017English

Effects of Vitamin C on Paraoxonase1 Arylesterase Activity in Rats Exposed to Arsenic

Iranian Jornal of Toxicology
2017English

Physicochemical Properties of Glucomannan-Alginate as Vitamin C Excipient

Evergreen
SurfacesManagementMonitoringFilmsOpticalMagnetic MaterialsPolicyCoatingsLawElectronicCompositesCeramics
2018English

Effects of Pine Honey on the Physicochemical, Microbiological and Sensory Properties of Probiotic Yoghurt

Food Science and Technology
BiotechnologyFood Science
2019English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy