Food Research
ACI (2020-2020)SCOPUS (2017-2024)
2550-2166
Malaysia
Cơ quản chủ quản: Rynnye Lyan Resources
Lĩnh vực:
Food Science
Các bài báo tiêu biểu
Effect of varying processing methods (optimal conditions) on chemical properties of herbal leaf tea produced from “Voi” (Syzygium nervosum) leaves
Tập 6 Số 2 - Trang 191-201 - 2022
human health. Syzygium nervosum leaves contain numerous bioactive components
with different functional properties. Syzygium nervosum leaves can be processed
into dried tea convenient for daily consumption. This research evaluates the
effect of various thermal treatments like blanching, convective drying, roasting
and steeping to the anti-nutritional factors, phenolics and antioxidant
capacities in...