Effects of different cooking and drying methods on antioxidant and dietary fiber properties of Red Pitaya (Hylocereus polyrhizus) fruit

被引：0
|
作者：
Omidizadeh, Alireza [1 ]
Yusof, Rokiah Mohd [1 ]
Ismail, Amin [1 ]
Roohinejad, Shahin [2 ]
Nateghi, Leila [2 ]
Bakar, Mohd Zuki Abu [3 ]
机构：
[1] Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
[2] Faculty of Food Science and Technology, Islamic Azad University, Varamin-Pishva Branch, Varamin, Iran
[3] Department of Anatomy, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
来源：
Advance Journal of Food Science and Technology | 2011年 / 3卷 / 03期
关键词：
Antioxidants - Heat treatment - Free radicals - Ovens - Bioactivity - Fibers - Spray drying;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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页码：203 / 210
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