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Essential fatty acids of pitaya (dragon fruit) seed oil
Hylocereus undatus and Hylocereus polyrhizus are two varieties of the commonly called pitaya fruits. The seeds were separated and the oil was extracted and analysed. Essential fatty acids, namely,Expand
Supercritical carbon dioxide extraction of bioactive flavonoid from Strobilanthes crispus (Pecah Kaca)
The bioactive flavonoid compounds of Strobilanthes crispus (Pecah Kaca) leaves obtained by using supercritical carbon dioxide (SC-CO2) extraction were investigated and the obtained crude extractExpand
Analysis of volatile compounds from Malaysian durians (Durio zibethinus) using headspace SPME coupled to fast GC-MS
Abstract Headspace solid phase microextraction (SPME) coupled to fast gas chromatography-mass spectrometry (GC-MS) was applied to analyze the volatile compounds of durian (Durio zibethinus) varietiesExpand
Quality of cocoa beans dried using a direct solar dryer at different loadings
In this study fermented cocoa beans were dried in a direct solar dryer at three levels of loading (20, 30 and 60 kg). Surface mouldiness was found to be heavy in the 60 kg treatment, with beansExpand
Comparison of different extraction methods for the extraction of major bioactive flavonoid compounds from spearmint (Mentha spicata L.) leaves
Different bioactive flavonoid compounds including catechin, epicatechin, rutin, myricetin, luteolin, apigenin and naringenin were obtained from spearmint (Mentha spicata L.) leaves by usingExpand
Effect of heat treatment on the physico-chemical properties of starch from different botanical sources
Changes in the physicochemical properties of wheat, sago, tapioca and potato starches were studied after heating for 1 hour at 100°C, 110°C, and 120°C and for 2 hours at 120°C. These properties wereExpand
Biogenic amine changes in barramundi (Lates calcarifer) slices stored at 0°C and 4°C.
The biogenic amines formation in barramundi (Lates calcarifer) slices kept for 15 days at 0 °C and 4 °C were investigated using nine biogenic amines, total plate counts and biogenic amines formers.Expand
Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25–29 °C) and ice temperature (0 °C)
Biogenic amines formation in Indian mackerel of tropical region was investigated during storage at ambient (25–29 °C) and ice temperature (0 °C) in relation with changes of amino acids content andExpand
Development of an edible coating based on chitosan-glycerol to delay 'Berangan' banana (Musa sapientum cv. Berangan) ripening process
Response surface methodology (RSM) was used to optimize the concentrations of chitosan and glycerol for coating Berangan banana (Musa sapientum cv. Berangan). The effects of main edible coatingExpand
PALM OIL SHORTENING EFFECTS ON BAKING PERFORMANCE OF WHITE BREAD
The effect of the addition of palm oil shortening up to 10% on baking performance of white breads in terms of volume,ovenspring,weight,density, color,crumb texture and shelf life using strong andExpand
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