Wai Mun Loke
1 Food Science & Nutrition Group, School of Chemical & Life Sciences, Nanyang Polytechnic, Nanyang, Singapore 2 Centre for Functional Food & Human Nutrition, School of Chemical & Life Sciences, Nanyang Polytechnic, Nanyang, Singapore
[ 1 ] - Effects of Pre-germination Treatment on the Phytate and Phenolic Contents of Almond Nuts
This study examined if pre-germination altered the water content and water activity, contents of phytate, total phenolic, (±)-catechin, quercetin and total antioxidant capacity of almond (Prunus dulcis)kernel. Raw almond kernels were submerged for 15 hours in water, 0.02 mol dm-3 phosphate buffer solution (pH 5.0) and 0.02 mol dm-3 phosphate buffer solution (pH 7.0) at 25 and 40ºC, respectivel...
نویسندگان همکار