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Evaluate the effect of β-cyclodextrin on the sensory and physicochemical properties of bitter gourd extract during

Cam Thi Hong Tran1, Hui-Min David Wang2, Le Thi Hong Anh3

  • 1Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd, Nanzih District, Kaohsiung 81157, Taiwan; Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd, Nanzih District, Kaohsiung 81157, Taiwan; Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, 140 Le Trong Tan Street, Tay Thanh Ward, Tan Phu District, Ho Chi Minh City, Viet Nam.

Food Chemistry
|September 10, 2023
PubMed

Keywords:
Bitter gourd extractBitternessBrowning reactionSaponinThermal processingβ-cyclodextrin

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