Processing Effects on the Antioxidant Activities of Beverage Blends Developed from Cyperus esculentus, Hibiscus sabdariffa, and Moringa oleifera Extracts-Reference-Cited by-同舟云学术

Processing Effects on the Antioxidant Activities of Beverage Blends Developed from Cyperus esculentus, Hibiscus sabdariffa, and Moringa oleifera Extracts

Published:2014-09-30 Issue:3 Volume:19 Page:227-233
ISSN:2287-1098
Container-title:Preventive Nutrition and Food Science
language:en
Short-container-title:JFN

Author:

Badejo Adebanjo A.,Damilare Akintoroye,Ojuade Temitope D.

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201431057370372.pdf

Reference26 articles.

1. Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications

2. The Phytochemical Composition and Some Biochemical Effects of Nigerian Tigernut (Cyperus esculentus L.) Tuber

3. Tigernut Processing: Its Food uses and Health Benefits

4. Flavor and Stability of "Horchata De Chufas"

5. One-year monitoring of aflatoxins and ochratoxin A in tiger-nuts and their beverages

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