Effect of dehydration methods on retention of carotenoids, tocopherols, ascorbic acid and antioxidant activity in Moringa oleifera leaves and preparation of a RTE product

Journal of Food Science and Technology

Volumn 51, Issue 9, 2014, Pages 2176-2182

  Saini, R K ^a   Shetty, N P ^a   Prakash, Maya ^a   Giridhar, P ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Antioxidant activity; Dehydration; Drying; Moringa oleifera; Nutrient composition

Indexed keywords

ANTIOXIDANTS; DEHYDRATION; DRYING; PIGMENTS; PLANTS (BOTANY); QUALITY CONTROL;

ANTI-OXIDANT ACTIVITIES; DEHYDRATED LEAVES; MORINGA OLEIFERA; NUTRIENT COMPOSITION; PHYTOCONSTITUENTS; QUANTITATIVE DESCRIPTIVE ANALYSIS; TOTAL CAROTENOIDS; TOTAL PHENOLIC CONTENT;

ASCORBIC ACID;

EID: 84921068772     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1264-3     Document Type: Article

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