High-intensity ultrasound processing of baobab fruit pulp: Effect on quality, bioactive compounds, and inhibitory potential on the activity of α-amylase and α-glucosidase
Balarabe B. Ismail, Donghong Liu, Yunfeng Pu, Qiao He, Mingming Guo
Topics & Concepts
BrowningFood scienceChemistryFlavonoidAmylasePulp (tooth)Ascorbic acidProanthocyanidinAntioxidantAnthocyaninPolyphenolBiochemistryEnzymeDentistryMedicineBotanical Research and ApplicationsAfrican Botany and Ecology StudiesPhytochemicals and Antioxidant Activities