Combined effect of microwave and hydrothermal treatment on anti-nutritional factors, antioxidant potential and bioactive compounds of plum (Prunus domestica L.) kernels

Author:

Sheikh Mohd Aaqib,Saini Charanjiv SinghORCID

Funder

Indian Council of Medical Research

Ministry of Health and Family Welfare

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference36 articles.

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3. Effect of processing on amygdalin and cyanide contents of some Nigerian foods;Bolarinwa;Journal of Chemical and Pharmaceutical Research,2016

4. Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products;Dulf;Food Chemistry,2016

5. Effect of soaking, cooking and germination on chemical constituents and bioactive compounds as well as their cytotoxic activities of black bean extracts;Eshraq;Natural Products Chemistry and Research,2016

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