Thermal Degradation of Carotenoids from Jambu Leaves (Acmella oleracea) during Convective Drying
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DOI: 10.3390/foods12071452
Abstract: Jambu (Acmella oleracea) is a vegetable used in human food. Drying is an alternative to increase the shelf life of the product. High temperatures can induce the degradation of carotenoids and reduce the health benefits… read more here.
Keywords: degradation carotenoids; thermal degradation; jambu leaves; carotenoid content ... See more keywords