Effects of Blanching Conditions on the Enzyme Inhibition and Antioxidant Loss in Rambutan ( Nephelium lappaceum L.) Seeds
Rambutan seeds – a by-product of rambutan fruit processing industry – contains various nutrients as well as phenolics and saponins with antioxidant capacities. This by-product needs to be treated before being used as a new raw material to produce value-added products. In this study, water blanching...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2025-02-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | https://journal.pan.olsztyn.pl/Effects-of-Blanching-Conditions-on-the-Enzyme-Inhibition-and-Antioxidant-Loss-in,200589,0,2.html |
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