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Results 1-6 of 6 (Search time: 0.002 seconds).
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Issue Date
Title
Author(s)
2017
Effect of Different Blanching Methods on Antioxidant Properties of Selected Green Leafy Vegetables
Rohini, B.
;
Vasantharuba, S.
;
Sivakanthan, S.
2017-11-24
Effect of Different Cooking Methods on the Antioxidant properties of Tomato (Lycopersicon esculentum) and Bitter gourd (Mormodica charantia) Cultivated in Jaffna District
Thanuja, S.
;
Vasantharuba, S.
;
Sivakanthan, S.
2017
Influence of Different Cooking Methods on the Antioxidant Activity of Local Pumpkin Variety (Cucurbita maxima) Cultivated in Jaffna District, Sri Lanka
Thanuja, S.
;
Vasantharuba, S.
;
Sivakanthan, S.
2017
THE EFFECT OF MANGOSTEEN (Garcinia mangostana), CINNAMON (Cinnamomum verum) AND CHILLI (Capsicum annum) EXTRACTS IN MINIMIZING AUTOXIDATION OF SESAME (Sesamum indicum) OIL
Walallawita, W. K. U. S.
;
Sivakanthan, S.
;
Madhujith, T.
;
Bopitiya, D.
;
Jayawardana, N. W. I. A.
2017
THE EFFECTS OF BOILING, STIR-FRYING AND MICROWAVE COOKING ON THE ANTIOXIDANT POTENTIAL OF LOCAL BRINJAL VARIETY (Solanum melongina) AVAILABLE IN JAFFNA DISTRICT
Thanuja, S.
;
Vasantharuba, S.
;
Sivakanthan, S.
2017
Optimization of enzymatic interesterification of coconut (Cocos nucifera) and sesame (Sesamum indicum) oils using Thermomyces lanuginosus lipase by response surface methodology
Sivakanthan, S.
;
Madhujith, T.
Discover
Author
4
Vasantharuba, S.
3
Thanuja, S.
2
Madhujith, T.
1
Bopitiya, D.
1
Jayawardana, N. W. I. A.
1
Rohini, B.
1
Walallawita, W. K. U. S.
Subject
2
Antioxidants
2
sesame oil
2
total flavonoid content
2
total phenolic content
1
Antioxidant
1
autoxidation
1
bitter gourd
1
blanching
1
Brinjal
1
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