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Bioactive and Physicochemical Characteristics of Natural Food: Palmyra Palm (<i>Borassus flabellifer</i> Linn.) Syrup

Palmyra palm syrup, produced from <i>Borassus flabellifer</i> flowers’ sap, is rich in nutrients and minerals and has unique flavors. This study evaluated the in vitro antioxidant activity, physicochemical characteristics, and Maillard reaction products of palmyra palm syrup prepared by thermal and...

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Kaydedildi:
Asıl Yazarlar: Dung Huynh Thi Le, Chien-Shan Chiu, Yung-Jia Chan, Chiun-Chuan R. Wang, Zeng-Chin Liang, Chang-Wei Hsieh, Wen-Chien Lu, Amanda Tresiliana Mulio, Yin-Jun Wang, Po-Hsien Li
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI AG 2021-10-01
Seri Bilgileri:Biology
Konular:
<i>Borassus flabellifer</i> L.
palmyra palm syrup
in vitro antioxidant activity
physicochemical characteristics
ultrafiltration
volatile compounds
Online Erişim:https://www.mdpi.com/2079-7737/10/10/1028
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