Effect of Processing on Bioactive Compounds, Antioxidant Activity, Physicochemical, and Sensory Properties of Orange Sweet Potato, Red Rice, and Their Application for Flake Products

Orange sweet potato (OSP) and red rice (RR) are rich sources of health benefit-associated substances and can be conventionally cooked or developed into food products. This research approach was to closely monitor the changes of bioactive compounds and their ability as antioxidants from the native fo...

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Detalles Bibliográficos
Autores principales: Jati, Ignasius Radix A. P., Darmoatmodjo, Laurensia M. Y. D., Suseno, Thomas I. P., Ristiarini, Susana, Wibowo, Condro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8838036/
https://www.ncbi.nlm.nih.gov/pubmed/35161419
http://dx.doi.org/10.3390/plants11030440

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8838036/
https://www.ncbi.nlm.nih.gov/pubmed/35161419
http://dx.doi.org/10.3390/plants11030440

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