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Utilization of Maillard reaction in moist-dry-heating system to enhance physicochemical and antioxidative properties of dried whole longan fruit.
Somjai, Chalermkwan; Siriwoharn, Thanyaporn; Kulprachakarn, Kanokwan; Chaipoot, Supakit; Phongphisutthinant, Rewat; Wiriyacharee, Pairote.
Affiliation
  • Somjai C; Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
  • Siriwoharn T; Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
  • Kulprachakarn K; School of Health Sciences Research, Research Institute for Health Science, Chiang Mai University, Chiang Mai 50200, Thailand.
  • Chaipoot S; Science and Technology Research Institute of Chiang Mai University, Chiang Mai 50200, Thailand.
  • Phongphisutthinant R; Science and Technology Research Institute of Chiang Mai University, Chiang Mai 50200, Thailand.
  • Wiriyacharee P; Center of Excellent in Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
Heliyon ; 7(5): e07094, 2021 May.
Article in En | MEDLINE | ID: mdl-34095586
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Heliyon Year: 2021 Document type: Article Affiliation country: Thailand Country of publication: United kingdom
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Heliyon Year: 2021 Document type: Article Affiliation country: Thailand Country of publication: United kingdom