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International Journal of Food Sciences and Nutrition Volume 64, 2013 - Issue 1
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Food composition and analysis

Carotenoids retention in processed curry leaves (Murraya koenigii L. Spreng)

Varnashree Boraiah ShivannaDepartment of Plantation Products, Spices and Flavour Technology, Central Food Technological Research Institute (CFTRI), Mysore 570 020, India
&
Nagarajan SubbanDepartment of Plantation Products, Spices and Flavour Technology, Central Food Technological Research Institute (CFTRI), Mysore 570 020, IndiaCorrespondence[email protected]
Pages 58-62 | Published online: 14 Jun 2012

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Read on this site (2)

Liqing Qiu, Min Zhang, Arun S. Mujumdar & Yaping Liu. (2022) Recent developments in key processing techniques for oriental spices/herbs and condiments: a review. Food Reviews International 38:8, pages 1791-1811.
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Varnashree Boraiah Shivanna & Nagarajan Subban. (2014) Effect of Various Drying Methods on Flavor Characteristics and Physicochemical Properties of Dried Curry Leaves (Murraya koenigii L. Spreng). Drying Technology 32:8, pages 882-890.
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Articles from other publishers (5)

Cho Urielle M’be, Joël Scher, Claire Gaiani, N’Guessan Georges Amani & Jennifer Burgain. (2023) Impact of Processing and Physicochemical Parameter on Hibiscus sabdariffa Calyxes Biomolecules and Antioxidant Activity: From Powder Production to Reconstitution. Foods 12:16, pages 2984.
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Himadri Shekhar Datta, Devanjal Bora, Manashi Das Purkayastha, Manisha Choudhury & Manoranjan Neog. 2023. Himalayan Fruits and Berries. Himalayan Fruits and Berries 271 287 .
Priyanka Suthar, Satish Kumar, Vikas Kumar, Devina Vaidya, Ajay Sharma & Ajit Sharma. (2022) Murraya koenigii (L.) Spreng: Speculative ethnobotanical perspectives of ubiquitous herb with versatile nutra/functional properties. South African Journal of Botany 145, pages 111-134.
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Yangyang Yan, Yumin Liu, Yamin Liu, Li Li, Jiajia Li & Wenying Zhou. (2018) Long-term banding modifies the changes to foliar coloration of Acer rubrum L. ‘Brandywine’. Scientia Horticulturae 228, pages 167-180.
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RENU D. KHEDKAR. (2015) Curry leaf (Murraya koenigii L. Spreng) as a functional food. FOOD SCIENCE RESEARCH JOURNAL 6:1, pages 135-141.
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