Nutritional Values of Artocarpus odoratissimus (Terap) Fruit and its Antioxidant Capacity as Affected by Superheated-steam Treatment

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Nutritional Values of Artocarpus odoratissimus (Terap) Fruit and its Antioxidant Capacity as Affected by Superheated-steam Treatment

This study was carried out to evaluate the nutrient composition, Total Phenolic Content (TPC), Total Flavonoid Content (TFC) and antioxidant capacity of Artocarpus odoratissimus by using DPPH and FRAP assays. Results showed that nutrient compositions were quite similar to other reported studies. As...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	JURNAL GIZI DAN PANGAN
المؤلفون الرئيسيون:	Othman, Azizah; Hassan, Nurul Nadia; Jahan, Shahrina Shah; Husen, Rafidah
التنسيق:	مقال
اللغة:	English
منشور في:	BOGOR AGRICULTURAL UNIV, DEPT COMMUNITY NUTRITION, FAC HUMAN ECOLOGY 2024
الموضوعات:	Nutrition & Dietetics
الوصول للمادة أونلاين:	https://www-webofscience-com.uitm.idm.oclc.org/wos/woscc/full-record/WOS:001381166200007

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