Ohmic heating extraction and characterization of rambutan (Nephelium lappaceum L.) peel extract with enhanced antioxidant and antifungal activity as a bioactive and functional ingredient in white bread preparation
Selorm Torgbo, Udomlak Sukatta, Pitiya Kamonpatana, Prakit Sukyai
Topics & Concepts
RambutanFood scienceChemistryGallic acidShelf lifeEllagic acidAntioxidantAscorbic acidExtraction (chemistry)IngredientPreservativeCatechinPolyphenolChromatographyBiochemistryPhytochemicals and Antioxidant ActivitiesBotanical Research and ApplicationsAntioxidant Activity and Oxidative Stress