Synergistic effect of microwave heating and hydrothermal treatment on cyanogenic glycosides and bioactive compounds of plum (Prunus domestica L.) kernels: An analytical approach
The effects of microwave heating (450 W for 6 min), hydrothermal treatment (6, 9, and 12 h at 45 °C) and their combination on compositional characteristics, cyanogenic glycosides, color, and bioactive compounds of plum kernels have been studied. The conditions examined caused a significant reduction...
Main Authors: | Mohd Aaqib Sheikh, Charanjiv Singh Saini, Harish Kumar Sharma |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2022-01-01
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Series: | Current Research in Food Science |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927121001167 |
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