Utilisation Of Superheated Steam And Torrefacto Roasting On Quality Attributes Of Black Seed (Nigella Sativa) For Beverage Application
Nigella sativa, known as black seed, has many health benefits and is typically roasted prior to consumption. This causes detrimental quality loss, thus, an innovative method such as superheated steam (SHS) and torrefacto roasting may be advantageous. This research aims to develop a beverage from...
| मुख्य लेखक: | Veeriah, Harivaindaran K. |
|---|---|
| स्वरूप: | थीसिस |
| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
2024
|
| विषय: | |
| ऑनलाइन पहुंच: | http://eprints.usm.my/62007/ |
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समान संसाधन
-
Roasted Nigella Sativa Seed As A Functional Ingredient In Foods And Beverage– Exploratory Studies
द्वारा: Varastegani, Boshra
प्रकाशित: (2021) -
Effect Of Superheated Steam (Shs) Pre-Treatment On Quality Of Fish Oil From Catfish (C/Arias Batrachus)
द्वारा: Veeriah, Harivaindaran
प्रकाशित: (2015) -
Drying Characteristics And Quality Attributes Of Black Tea Under Superheated Steam Drying
द्वारा: Nordin, Rumaisa
प्रकाशित: (2019) -
Nutrient Composition and Hypocholesterolemic Effect of black Seeds (Nigella Sativa L.) and its Oil
द्वारा: Al-Naqeeb, Ghanya Naji
प्रकाशित: (2005) -
Effect Of Superheated Steam Roasting
On Quality Characteristics Of Cocoa
Beans (Theobroma Cacao L.)
द्वारा: Zzaman, Wahidu
प्रकाशित: (2015)