Optimized method for processing avocado seeds to improve selected nutrients and functional values-Reference-Cited by-同舟云学术

Optimized method for processing avocado seeds to improve selected nutrients and functional values

Published:2021 Issue:1 Volume:27 Page:75-84
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Runyogote Joseph¹,Chacha Musa¹,Ndabikunze Bernadette²,Raymond Jofrey¹

Affiliation:

1. School of Life Science and Bioengineering, The Nelson Mandela African Institution of Science and Technology

2. Department of Food Technology, Nutrition and Consumer Sciences, Sokoine University of Agriculture

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/27/1/27_75/_pdf

Reference39 articles.

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3. Adeleke, O., Adiamo, O. Q., Fawale, O. S. and Olamiti, G. (2017). Effect of soaking and boiling on anti-nutritional factors, oligosaccharide contents and protein digestibility of newly developed bambara groundnut. Turkish J. Agric. Food Sci. Tech., 5, 1006-1014

4. Adetuyi, F. O. and Ibrahim, T. A. (2014). Effect of fermentation time on the phenolic, flavonoid and vitamin c contents and antioxidant activities of okra (Abelmoschus esculentus) Seeds. Nigerian Food J., 32, 128-137.

5. Ananas, L., Haripyaree, A., Guneshwor, K. and Damayanti, M. (2010). Evaluation of antioxidant properties of phenolics extracted from Ananas comosus. Notulae Scient. Biolog., 2, 68-71.

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