The effect of roasting on the aroma, bioactive peptides and the functional properties of yellow nutsedges (Cyperus esculentus)
ABSTRACTThe transformation of yellow nutsedges into nutritional flour and snack food could be important for expanding consumption and enriching the variety of products. This paper used peeled yellow nutsedges as raw materials to explore the effect of roasting on antioxidant capacity, active ingredie...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2023-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2023.2226185 |