Influence of Drying Treatments on Polyphenolic Contents and Antioxidant Properties of Raw and Ripe Papaya (Carica papaya L.)-Reference-Cited by-同舟云学术

Influence of Drying Treatments on Polyphenolic Contents and Antioxidant Properties of Raw and Ripe Papaya (Carica papaya L.)

Published:2013-04-11 Issue:2 Volume:17 Page:283-292
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Annegowda H. V.¹,Bhat Rajeev²,Yeong Kar Joon²,Liong Min-Tze³,Karim A.A.²,Mansor S. M.¹

Affiliation:

1. a Centre for Drug Research , Universiti Sains Malaysia , Penang , Malaysia

2. b Food Technology Division, School of Industrial Technology , Universiti Sains Malaysia , Penang , Malaysia

3. c Bioprocess Technology, School of Industrial Technology , Universiti Sains Malaysia , Penang , Malaysia

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2011.631248

Reference30 articles.

1. Sonication improves kasturi lime (Citrus microcarpa) juice quality

2. Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation

3. OECD . 23–25 February 2005. Consensus document on the biology of papaya (Carica papaya). Series on Harmonisation of Regulatory Oversight in Biotechnology No. 33.Environment Directorate Joint Meeting of the Chemicals Committee and the Working Party on Chemicals, Pesticides and Biotechnology 23–25 February, 8–10. Paris, France

4. Effects of gamma and UV-C irradiation on the postharvest control of papaya anthracnose

5. Chemical Profile of Unripe Pulp of Carica papaya

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