The influence of pretreatments on the quality characteristics and in vitro biological activity of freeze-dried Thai Tom-Yum ingredients

Author:

Donlao Natthawuddhi,Wonglek Saranchanok,Bunyameen Nasuha,Krom Woradech Na,Chayathatto Mada,Fuggate Puwanart

Funder

Office of the Permanent Secretary, Ministry of Higher Education, Science, Research and Innovation, Thailand

Mae Fah Luang University

Ministry of Higher Education, Science, Research and Innovation, Thailand

Publisher

Elsevier BV

Subject

Horticulture,Insect Science,Agronomy and Crop Science,Food Science

Reference62 articles.

1. Effect of hot-air and freeze-drying on the quality attributes of dried pomegranate (Punica granatum L.) arils during long-term cold storage of whole fruit;Adetoro;Agriculture,2020

2. Effects of ultrasound‐assisted blanching on the processing and quality parameters of freeze‐dried guava slices;Alvarez;J. Food Process. Preserv.,2019

3. Impact of solvent selection on the extraction of total phenolic content and total flavonoid content from kaffir lime leaves: ultrasonic assisted extraction (UAE) and microwave assisted extraction (MAE);Anuar,2021

4. Official Methods of Analysis;AOAC,2000

5. Influence of pretreatments on quality parameters and nutritional compounds of dried galega kale (Brassica oleracea L. Var. acephala);Araújo;Food Bioprocess Technol.,2016

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