Heat-reflux processing of black peppercorn into bioactive antioxidant oleoresins : A three-functioned Taguchi-based grey relational grading

Heat-reflux processing of black peppercorn into bioactive antioxidant oleoresins : A three-functioned Taguchi-based grey relational grading

The focus of this research is to identify the best set of factors that influence the heat-reflux recovery of total phenolic content and antioxidant activities under multiple quality characteristics. Parametric Taguchi L9 orthogonal design and grey relational analysis technique were used to investiga...

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Bibliographic Details
Main Authors: Olalere, Olusegun Abayomi, Gan, Chee Yuen, Taiwo, Abiola Ezekiel, Nour, Abdurahman Hamid, Castro-Domínguez, Bernardo, Adeyi, Oladayo, Fadimu, Gbemisola J., Fawale, Samson Olumide, Adiamo, Oladipupo Qudus
Format: Article
Language:English
English
Published: Springer 2023
Subjects:
T Technology (General)
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/40859/1/Heat-reflux%20processing%20of%20black%20peppercorn%20into%20bioactive.pdf
http://umpir.ump.edu.my/id/eprint/40859/2/Heat-reflux%20processing%20of%20black%20peppercorn%20into%20bioactive%20antioxidant%20oleoresins_A%20three-functioned%20Taguchi-based%20grey%20relational%20grading_ABS.pdf

Internet

http://umpir.ump.edu.my/id/eprint/40859/1/Heat-reflux%20processing%20of%20black%20peppercorn%20into%20bioactive.pdf
http://umpir.ump.edu.my/id/eprint/40859/2/Heat-reflux%20processing%20of%20black%20peppercorn%20into%20bioactive%20antioxidant%20oleoresins_A%20three-functioned%20Taguchi-based%20grey%20relational%20grading_ABS.pdf

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