Effect of blanching treatments on antioxidant activity of frozen green Capsicum (Capsicum annuum L. var bell pepper)
Antioxidant activities were evaluated in steaming, hot water, and microwave blanching’s at different temperature, time and microwave power level on frozen green capsicum. Results showed frozen green capsicum blanched using microwave at high level/90 seconds (sample J)contain higher level of Ferric R...
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| Main Authors: | , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2023
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/23120 |
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