Value addition of Southern African monkey orange(Strychnos spp.): composition, utilization and quality

Food Science

• Porridge 100%
• Phenolic Compound 83%
• Starch 66%
• Food Security 33%
• Micronutrient 33%
• Caffeic Acid 33%
• Enzymatic Treatment 33%
• Protocatechuic Acid 33%
• Juice Extraction 33%
• Intestinal Digestion 33%
• Nutritive Value 16%
• Flavonoid 16%
• Tandem Mass Spectrometry 16%
• Antioxidant Capacity 16%
• Sensory Quality 16%
• Glycemic Index 16%
• Phenolic Acids 16%
• Orange Juice 16%
• Quercetin 16%
• Staple Food 16%
• Shelf Life 16%
• in Vitro Digestion 16%
• Chlorogenic Acid 16%
• Starch-based 16%
• Food Uses 16%
• Functional Ingredients 16%
• Potential Health Benefits 16%
• In Vitro Bioaccessibility 16%