Effects of pretreatment and drying methods on drying characteristics and quality attributes of Andrographis paniculata
Author:
Affiliation:
1. Department of Food Technology; Khon Kaen University, 123 Mittapab Road, Muang; Khon Kaen 40002 Thailand
2. Food Science and Technology, School of Chemical Engineering; University of New South Wales; Sydney 2052 NSW Australia
Funder
The Royal Golden Jubilee PhD Scholarship
The Thailand Research Fund
The Office of the Higher Education Commission
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13310/fullpdf
Reference55 articles.
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2. Suppression of NO production in activated macrophages in vitro and ex vivo by neoandrographolide isolated from Andrographis paniculata;Batkhuu;Biological & Pharmaceutical Bulletin,2002
3. Color, phenolic and antioxidant characteristics change of Allium roseum leaves during drying;Ben Haj Said;Journal of Food Quality,2013
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