Numerical optimization of microwave heating on bioactive components and quality characteristics of buransh (Rhododendron arboretum) flower squash by using response surface methodology (BBD)

Author:

Mehra Shivani,Kandari Ayush,Sharma Samiksha,Kumar VinodORCID,Bisht Bhawna,Joshi Saloni,Tomar Mahipal SinghORCID,Ahmad WaseemORCID,Dobhal Ankita,Kumar SanjayORCID

Publisher

Springer Science and Business Media LLC

Subject

Microbiology,Applied Microbiology and Biotechnology,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science

Reference20 articles.

1. Mehta PS, Negi KS, Ojha SN. Native plant genetic resources and traditional foods of Uttarakhand Himalaya for sustainable food security and livelihood. Indian J Natur Prod Reso. 2010;1:89–96.

2. Krishna H, Attri BL, Kumar A. Improvised Rhododendron squash: processing effects on antioxidant composition and organoleptic attributes. J Food Sci Technol. 2014. https://doi.org/10.1007/s13197-012-0855-0.

3. Saklani S, Chandar S. Evaluation of in vitro antimicrobial activity, nutritional profile and phytochemical screening of rhododendron arboreum. World J Pharm Pharmaceu Sci. 2015;4:962–71.

4. Sharma N, Sharma UK, Gupta AP, Sinha AK. Simultaneous determination of epicatechin, syringic acid, quercetin-3-O-galactoside and quercitrin in the leaves of Rhododendron species by using a validated HPTLC method. J Food Comp Anal. 2010. https://doi.org/10.1016/j.jfca.2009.11.003.

5. Srivastava P. Rhododendron arboreum: an overview. J Appl Pharm Sci. 2012;2:158–62.

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