Effect of thermal treatments (roasting, microwaving, steaming) on anti-nutritional factors and physical and antioxidant properties of black gram (Vigna cylindrica L. Skeels)

Các tác giả

  • Ngoc Lieu Le, My Thi Huyen Le, Nguyen Hoang Khoa Nguyen
  • Ngoc Lieu Le*, My Thi Huyen Le, Nguyen Hoang Khoa Nguyen
  • Linh Tran Khanh Vu

Từ khóa:

Tóm tắt

The aim of this research was to investigate the effect of thermal treatments, including roasting, microwaving, and steaming, on anti-nutritional factors and physical and antioxidant properties of black gram (Vigna cylindrica L. Skeels). Regarding its physical properties, thermal treatment increased the water-holding capacity (WHC) and decreased the oil-holding capacity (OHC) of the black gram samples...

Lượt tải

Chưa có dữ liệu tải xuống.

Tiểu sử tác giả

  • Ngoc Lieu Le, My Thi Huyen Le, Nguyen Hoang Khoa Nguyen

     International University, Vietnam National University Ho Chi Minh City, Quarter 6, Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam

  • Ngoc Lieu Le*, My Thi Huyen Le, Nguyen Hoang Khoa Nguyen

    Vietnam National University Ho Chi Minh City, Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam

  • Linh Tran Khanh Vu

    Ho Chi Minh City University of Technology and Education, 1 Vo Van Ngan Street, Linh Chieu Ward, Thu Duc City, Ho Chi Minh City, Vietnam

Đã Xuất bản

2023-03-19

Số

Số 1C (2023): MARCH 2023 . VOLUME 65 NUMBER1

Chuyên mục

PHYSICAL SCIENCES