|
|||||
|
|
Physical and chemical properties,antioxidant capacity,and total phenolic content of xyloglucan component in tamarind (Tamarindus indica) seed extracted using subcritical water |
|
| Authors: | Nipat Limsangouan Neeranuch Milasing Masubon Thongngam Pramote Khuwijitjaru Weerachet Jittanit |
| Affiliation: | 1. Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
Department of Food processing and Preservation, Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand;2. Department of Food processing and Preservation, Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, Thailand;3. Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand;4. Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom, Thailand |
| Abstract: | |
| Keywords: | |