Journal:
:journal of nuts
0
liang lin lin
food science & nutrition group, school of chemical & life sciences, nanyang polytechnic, nanyang, singapore freda xin you giam
food science & nutrition group, school of chemical & life sciences, nanyang polytechnic, nanyang, singapore xin min foo
food science & nutrition group, school of chemical & life sciences, nanyang polytechnic, nanyang, singapore nadia marie hui lian yeo
food science & nutrition group, school of chemical & life sciences, nanyang polytechnic, nanyang, singapore charlene jia ling koh
food science & nutrition group, school of chemical & life sciences, nanyang polytechnic, nanyang, singapore nur hatika binte sa’aban
food science & nutrition group, school of chemical & life sciences, nanyang polytechnic, nanyang, singapore wai mun loke
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...