Comparative evaluation of total phenolics, total flavonoids and antioxidant capacity of dried shrimp and fermented shrimp products

• Main Authors: Kaida, S. T., Rahmat, A., Ramli, Nurul Shazini
• Format: Conference or Workshop Item
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2017
• Online Access: http://psasir.upm.edu.my/id/eprint/60345/1/46-26.pdf; http://psasir.upm.edu.my/id/eprint/60345/

The planktonic shrimp (Acetes indicus) is known as ‘geragau’ by local people in Malaysia. The fermented shrimp products, ‘belacan’ (shrimp paste) and ‘cincalok’ (fermented shrimp sauce) have attracted considerable attention due to their delicacy. The present work aimed to compare total phenolic cont...