Betik Terlebih Masak Paling Tinggi Aktiviti Antioksidan
Pengenalan Nama kajian: Antioxidant Activity and Phytochemical Constituents of Pawpaw (Carica papaya) during Ripening Objektif: Menentukan kesan pemasakan terhadap aktiviti
Category: Pisang dan Betik
54 Metabolit Dalam Betik Eksotika Masak: Vitamin C, Vitamin E dan Sterol Tumbuhan
Pengenalan Nama kajian: Identification of phytochemicals and the associated genes in Eksotika papaya at ripening index 5 using functional genomics
Tuai Pisang Pada Hari Ke-105: Kanji Rintang Tepung Pisang Muda Capai 48.88%
Pengenalan Nama kajian: Resistant starch and bioactive contents of unripe banana flour as influenced by harvesting periods and its application
Kalium dan Magnesium Dalam Lapan Varieti Pisang Pasar Tradisional Medan
Pengenalan Nama kajian: Unveiling the Mineral Composition: Potassium and Magnesium Levels in Musa Paradisiaca L. Varieties from Medan’s Traditional Markets
Tepung Pisang Masak Kaya Kalium: Magnesium Bezakan Cavendish dan Berangan
Pengenalan Nama kajian: Differentiation of ripe banana flour using mineral composition and logistic regression model Objektif: Menganalisis komposisi mineral tepung
Pisang Berangan: Peringkat Masak Mana Paling Kaya Antioksidan?
Pengenalan Nama kajian: Phenolic Content and Antioxidant Capacities at Different Stages of Berangan Banana Ripening Objektif: Menyiasat jumlah kandungan fenolik
Tepung Pisang Saba, Mas dan Berangan Sabah: Serat Diet Sehingga 8.54%
Pengenalan Nama kajian: Evaluation of physicochemical and functional characteristics of flour from three cultivars of unripe banana (Musa sp.) cultivated
Peringkat Masak Mengubah Rasa, Tekstur dan Indeks Glisemik Pisang Tradisional
Pengenalan Nama kajian: Ripening dependent changes in skin color, physicochemical attributes, in-vitro glycemic response and volatile profiling of banana varieties