Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (Amaranthus viridis L.) Powders

• Main Authors: Siti Faridah Mohd Amin, Roselina Karim, Yus Aniza Yusof, Kharidah Muhammad
• Format: Article
• Language: English; English
• Published: Hindawi 2021
• Subjects: TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/32856/1/Effects%20of%20Enzymatic%20Liquefaction.pdf; https://eprints.ums.edu.my/id/eprint/32856/2/Effects%20of%20Enzymatic%20Liquefaction1.pdf; https://eprints.ums.edu.my/id/eprint/32856/; https://www.hindawi.com/journals/ijfs/2021/1819104/; https://doi.org/10.1155/2021/1819104

The demand for vegetable powder has been escalating considerably due to its various health benefits and higher shelf life compared to fresh green leafy vegetables. Thus, much research emphasised manufacturing vegetable powder at a lower operational cost and higher efficiency while preserving the nut...