Effect of roasting on the chemical composition, functional characterisation and antioxidant activities of three varieties of marble vine (Dioclea reflexa): An underutilised plant
Sign Up to like & getrecommendations! Published in 2021 at "Heliyon"
DOI: 10.1016/j.heliyon.2021.e07107
Abstract: Marble vine (Dioclea reflexa) seeds were roasted using the conditions in runs generated from Response Surface Methodology with temperature ranging from 110 to 200 °C and time (10–40 min). Proximate composition, antioxidant activities (DPPH, ABTS,… read more here.
Keywords: dioclea reflexa; antioxidant activities; marble vine; vine dioclea ... See more keywords
Effect of Roasting on the Phytochemical Properties of Three Varieties of Marble Vine (Dioclea reflexa) Using Response Surface Methodology
Sign Up to like & getrecommendations! Published in 2019 at "Preventive Nutrition and Food Science"
DOI: 10.3746/pnf.2019.24.4.468
Abstract: 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… read more here.
Keywords: methodology; three varieties; phytochemical properties; dioclea reflexa ... See more keywords