Karya
Judul/Title Edible Flowers: Antioxidant Compounds and Their Functional Properties
Penulis/Author NADHILA BENITA P (1); VIKI OKTAVIRINA (2); Miguel Palma (3); Dr. Widiastuti Setyaningsih, S.T.P., M.Sc. (4)
Tanggal/Date 1 2021
Kata Kunci/Keyword
Abstrak/Abstract Edible flowers have been widely consumed for ages until now. The attractive colors and shapes, exotic aroma, and delightful taste make edible flowers very easy to attain. Moreover, they also provide health benefits for consumers due to the unique composition and concentration of antioxidant compounds in the matrices. Knowing the bioactive compounds and their functional properties from edible flowers is necessary to diversify the usage and reach broader consumers. Therefore, this reported review could be useful for functional product development, engaging the discussed edible flowers. We present a comprehensive review of edible flower composition and the functional properties of their antioxidant compounds, mainly phenolics.
Rumpun Ilmu Teknologi Pangan dan Gizi
Bahasa Asli/Original Language English
Level Internasional
Status
Dokumen Karya
No Judul Tipe Dokumen Aksi
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