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Title: Vegetable
Issue Date: Dec-2004
Publisher: CSIR
Abstract: The scientist at Department of Food Science and Technology, Tajen Institute of Technology, Taiwan evaluated the free radical scavenging and leukaemia cell growth inhibitory properties of Onion powders treated by different heating processes. During experiment methanol extracts of onion powder dried by hot air (60°C), vacuum (35°C) and lyophilization (35°C) were used to study the effects of drying method on the quercetin composition and the subsequent antioxidative changes.
Page(s): 448-449
ISSN: 0975-1092 (Online); 0972-592X (Print)
Appears in Collections:NPR Vol.3(6) [November-December 2004]

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