Blanching and drying techniques in food processing greatly affect the bioactive values.
Research into this effect on soursop leaves raw material in the processing of tea which is a …

The soil and climatic conditions in Vietnam is suitable for the cultivation of soursop. A new
tea product made from this fruit has been developed in the present study. The effects of …

This study investigated the effect of drying temperature and time, and steeping duration on
moisture content, water activity (aw), total phenolic content and antioxidant activity using …

The effect of seven drying treatments (sun, shade, oven 60° C, oven 80° C, oven 100° C,
microwave and freeze-drying) were evaluated with respect total flavonoid (TFC), phenolic …

Soursop fruits comprise many bioactive compounds that potentially support human health.
The processing method dramatically affects the antioxidant activity found in the soursop fruit …

Pineapple peel is a by-product that is potentially developed to be herbal teas. The research
objectives were to find out the proper drying temperature on total biochemical content …

The present study was conducted to determine the effect of freeze drying (FD), vacuum
drying (VD), sun drying (SD) and hot air oven/tray drying (HD) drying on antioxidant activity …

Antioxidant capacity of Ocimum tenuiflorum L. or 'ruku'were determined in this study. Fresh
leaves of Ocimum tenuiflorum was subjected to freeze drying, vacuum drying and processed …

Solanum procumbens Lour. plant has been distributed in many places of Vietnam and
tropical regions. Its extract includes numerous therapeutic properties in pharmacopeia. This …

White mulberry (Morus alba) leaf is highly valued due to its health-promoting attributes. It is
specified by a great content of phytochemical constituents with excellent antioxidant …