Effect of Roasting on the Phytochemical Properties of Three Varieties of Marble Vine (Dioclea reflexa) Using Response Surface Methodology

This study assessed the optimum roasting conditions on the phytochemical properties of three varieties of Dioclea reflexa seeds using response surface methodology. Roasting conditions were varied using temperature (110°C~200°C) and time (10~40 min). Phytochemical components (phenolics, tannin, flavo...

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Detalles Bibliográficos
Autores principales: Ajatta, Mary A., Akinola, Stephen A., Otolowo, Dupe T., Awolu, Olugbenga O., Omoba, Olufumilayo S., Osundahunsi, Oluwatooyin F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2019
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6941715/
https://www.ncbi.nlm.nih.gov/pubmed/31915643
http://dx.doi.org/10.3746/pnf.2019.24.4.468

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6941715/
https://www.ncbi.nlm.nih.gov/pubmed/31915643
http://dx.doi.org/10.3746/pnf.2019.24.4.468

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