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

Advance Journal of Food Science and Technology

Volumn 3, Issue 3, 2011, Pages 203-210

  Omidizadeh, Alireza ^a   Yusof, Rokiah Mohd ^a   Ismail, Amin ^a   Roohinejad, Shahin ^b   Nateghi, Leila ^b   Bakar, Mohd Zuki Abu ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Dietary fiber; Dragon fruit; Phenolic content; Scavenging activity; Thermal processing

Indexed keywords

ANTIOXIDANT ACTIVITIES; BIOLOGICALLY ACTIVE COMPOUNDS; DIETARY FIBERS; DRAGON FRUIT; DRYING METHODS; HEATING TEMPERATURES; PHENOLIC CONTENT; RADICAL SCAVENGING; SCAVENGING ACTIVITIES; SCAVENGING ACTIVITY; THERMAL PROCESS; TOTAL PHENOLIC CONTENT;

BIOACTIVITY; FRUITS; OVENS; PHENOLS; PROCESSING; RAPID THERMAL ANNEALING; SPRAY DRYING; STOVES;

FIBERS;

HYLOCEREUS POLYRHIZUS; STENOCEREUS STELLATUS;

EID: 80052676431     PISSN: 20424868     EISSN: 20424876     Source Type: Journal    
DOI: None     Document Type: Article

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