Total phenolic, chromium contents and antioxidant activity of raw and processed sugars

Total phenolic, chromium contents and antioxidant activity of raw and processed sugars

Processing improves the visual quality of food; however, the ingredient and nutritional values may alter. In present study, the sugar samples (refined, raw, gur (Jaggery/jaggeree) and molasses) were collected from 20 different agro-climatic regions of Pakistan and analyzed for the chromium concentra...

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Bibliographic Details
Main Authors: Munawar Iqbal, M. Afzal Qamar, Tanveer H. Bokhari, Mazhar Abbas, Fida Hussain, Nasir Masood, Ali Keshavarzi, Naseem Qureshi, Arif Nazir
Format: Article
Language:English
Published: Elsevier 2017-03-01
Series:Information Processing in Agriculture
Subjects:
Processing effect
Sugars
Total phenolics
Antioxidant activity
Chromium contents
Diabetes mellitus
Online Access:http://www.sciencedirect.com/science/article/pii/S2214317316300580

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http://www.sciencedirect.com/science/article/pii/S2214317316300580

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