Valorization of Jackfruit ( <i>Artocarpus heterophllus)</i> Rags As a Functional Ingredient in Sandwich Cookies: Sensory, Physicochemical, and Antioxidant Properties-Reference-Cited by-同舟云学术

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Valorization of Jackfruit ( Artocarpus heterophllus) Rags As a Functional Ingredient in Sandwich Cookies: Sensory, Physicochemical, and Antioxidant Properties

Published:2024-04-24 Issue: Volume: Page:1-15
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Han Ching Enn¹,Chan Sook Wah¹²,Yap Chien Yee¹,Tan Pei Ling¹,Lin Dan¹³,He Lian¹³,Xu Chengjian¹³

Affiliation:

1. School of Biosciences, Faculty of Health and Medical Sciences, Taylor’s University, Subang Jaya, Malaysia

2. Food Security & Nutrition Impact Lab, Taylor’s University, Subang Jaya, Malaysia

3. Department of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu, China

Funder

Fundamental Research Grant Scheme

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2024.2333768

Reference34 articles.

1. Association of Official Analytical Chemists International – AOAC International. (2005). Official methods of analysis (18th ed.). Washington, USA.

2. Fracture Properties of Short-Dough Biscuits: Effect of Composition

3. In-depth analysis on potential applications of jackfruit peel waste: A systematic approach

4. Nutritional quality on value addition to jack fruit seed flour;Butool S.;International Journal of Science and Research,2015

5. Optimization of extraction conditions for phenolic compounds from limau purut (citrus hystrix) peels;Chan S. W.;International Food Research Journal,2009

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