Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut ( Cocos nucifera L.) sugar syrup-Reference-Cited by-同舟云学术

Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut ( Cocos nucifera L.) sugar syrup

Published:2020-02-10 Issue:7 Volume:55 Page:2762-2770
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Asghar Muhammad Tuseef¹²^ORCID,Yusof Yus Aniza¹³,Noriznan Mohd¹^ORCID,Yaacob Mohammad Effendy¹,Mohd Ghazali Hasanah⁴,Chang Lee Sin⁴^ORCID,Manaf Yanty Noorzianna³

Affiliation:

1. Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Serdang 43400 Selangor Darul Ehsan Malaysia

2. Department of Farm Machinery and Power University of Agriculture Faisalabad 38000 Pakistan

3. Laboratory of Halal Services Halal Products Research Institute Universiti Putra Malaysia Serdang 43400 Selangor Darul Ehsan Malaysia

4. Department of Food Science Faculty of Food Science and Technology Universiti Putra Malaysia Serdang 43400 Selangor Darul Ehsan Malaysia

Funder

Universiti Putra Malaysia

University of Agriculture, Faisalabad

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14529

Reference49 articles.

1. Effect of drying on total phenolic compounds, antioxidant activities and physical properties of palm sugar;Aeimsard R.;Journal of Food Science and Agricultural Technology,2015

2. Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose-Lysine Model Systems

3. Rate of browning reaction during preparation of coconut and palm sugar

4. Study to evaluate the impact of heat treatment on water soluble vitamins in milk;Asadullah K.;Journal of Pakistan Medical Association,2010

5. Processing of coconut sugar syrup by rotary, microwave and open‐heat evaporation techniques;Asghar M.T.;Journal of the Science of Food and Agriculture,2019

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