Abstract
Jackfruit (Artocarpus heterophyllus Lam.) is an ancient fruit and is consumed either raw or processed into different value-added products. Jackfruit seeds are normally discarded or steamed and eaten as a snack or used in some local dishes; seed flour is used in some biscuit factories in various bakery products, etc. The use of jackfruit bulbs, seeds, and its other parts has also been reported since S.
Author supplied keywords
- 2
- 2 ′-azinobis-(3-ethylbenzothiazoline-6-sul
- ABTS
- AEAC
- Adsorption
- Antiplatelet effect
- Artocarpus communis
- Artocarpus styracifolius
- BDST model
- Carbohydrates
- Chilli sauce
- Column
- Dietary fibre (DF)
- FCR
- FRAP
- Firm
- Flavonoids
- Folin-Ciocalteu reagent
- Free sugars
- GAE
- Immature
- Insoluble DF
- Isoprenylated 2-arylbenzofurans
- Isoprenylated flavones
- Jackfruit
- Jackfruit leaf powder
- Jackfruit seed starch
- L-ascorbic acid-equivalent antioxidant capac
- Lupane-type triterpenoids
- Mature
- Moraceae
- Pasting properties
- Perianth
- Seed
- Soft
- Soluble DF
- Stabilizer
- Starch
- Thickener
- Thomas model
- ferric-reducing antioxidant power
- gallic acid equivalents
Cite
CITATION STYLE
Soong, Y. Y., Barlow, P. J., Tamez Uddin, M., Rukanuzzaman, M., Maksudur Rahman Khan, M., Akhtarul Islam, M., … Kalse, S. (2019). Bioactive Molecules in Food. (J.-M. Mérillon & K. G. Ramawat, Eds.), Food Chemistry (Vol. 65, pp. 1309–1313). Springer International Publishing. Retrieved from http://link.springer.com/10.1007/978-3-319-78030-6%0Ahttps://doi.org/10.1002/biof.5520130129%0Ahttp://dx.doi.org/10.1016/j.lwt.2010.12.019%0Ahttp://dx.doi.org/10.1016/j.bse.2012.09.017%0Ahttp://dx.doi.org/10.1016/B978-0-12-375688-6.10079-9%0Ahttp://dx.doi
Register to see more suggestions
Mendeley helps you to discover research relevant for your work.
