The Effects of High Pressure Processing (HPP) on Betanin and Antioxidant Capacities of Djulis (Chenopodium formosanum Koidz.)
碩士 === 國立屏東科技大學 === 食品科學系所 === 104 === The main functional components of djulis seeds are betanin and poly-phenol compounds. Study has been confirmed that the pigment from djulis seeds is a good source of natural pigment, is very unstable, especially under high water activity and high temperature. T...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/35108559734546292130 |