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...

詳細記述

書誌詳細
第一著者: Roslan, Ahmad Syazrin
フォーマット: 学位論文
言語:英語
出版事項: 2019
主題:
オンライン・アクセス:http://psasir.upm.edu.my/id/eprint/82933/1/FPSK%28m%29%202019%201%20UPM%20ir.pdf

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