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Functional and nutritional properties of rambutan (Nephelium lappaceum L.) seed and its industrial application: A review

  • Published:2020-05 Issue: Volume:99 Page:367-374
  • ISSN:0924-2244
  • Container-title:Trends in Food Science & Technology
  • language:en
  • Short-container-title:Trends in Food Science & Technology

Author:

Jahurul M.H.A.,Azzatul F.S.,Sharifudin M.S.,Norliza M.J.,Hasmadi M.,Lee J.S.,Patricia M.,Jinap S.,Ramlah George M.R.,Firoz Khan M.,Zaidul I.S.M.

Funder

Centre for Research and Innovation, Universiti Malaysia Sabah

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference86 articles.

1. Flavor formation and character in cocoa and chocolate: A critical review;Afoakwa;Critical Reviews in Food Science and Nutrition,2008

2. Matrix effects on flavor volatiles release in dark chocolates varying in particle size distribution and fat content using GC- mass spectrometry and GC-olfactometry;Afoakwa;Food Chemistry,2009

3. In trends in production and trade of tropical fruits in ASEAN countries;Ahmad,2013

4. Rambutan (Nephelium lappaceum L.);Akhtar,2018

5. Polyphenolic profiles of Basque cider apple cultivars and their technological properties;Alonso-Salces;Journal of Agricultural and Food Chemistry,2004
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