Effect of preparation methods on antioxidant capacity, total phenolic content and functional properties of dietary fiber powder from sweet orange meal | ผลของวิธีการเตรียมต่อฤทธิ์การต้านอนุมูลอิสระ ปริมาณสารประกอบฟีนอลิกรวมและสมบัติเชิงหน้าที่ของใยอาหารผงจากกากส้มเขียวหวาน
2012
Sittisuanjik, K.(Bansomdejchaopraya Rajaphat University, Bangkok (Thailand). Faculty of Science and Technology. Division of Food Science and Technology) | Chottanom, P.(Mahasarakham University, Maha Sarakham (Thailand). Faculty of Technology. Department of Food and Nutrition Technology) | Chinnawong, K.(Bansomdejchaopraya Rajaphat University, Bangkok (Thailand). Faculty of Science and Technology. Division of Food Science and Technology)
AGROVOC Keywords
Bibliographic information
Pagination
232-236
Other Subjects
Dietary fiber powder; Sweet orange meal; Functional properties; Antioxidant capacity; Preparation methods; Byproducts
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2022-02-15
AGRIS AP
Data Provider
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