Improving the Physicochemical and Antioxidant Properties of Fish Floss Incorporated With Waste Cassava Leaves

Subject Areas : Journal of Chemical Health Risks

Thidarat Poonsri ¹ , Shima Jafarzadeh ² , Fazilah Ariffin ³ , Norli Ismail ⁴ , Ziba Barati ⁵ , Sajid Latif ⁶ , Joachim Müller ⁷

1 - Program in Food Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
2 - Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
3 - Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
4 - School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia
5 - Institute of Agriculture Engineering (440e), Tropics and Subtropics Group, University of Hohenheim, 70599 Stuttgart, Germany
6 - Institute of Agriculture Engineering (440e), Tropics and Subtropics Group, University of Hohenheim, 70599 Stuttgart, Germany
7 - Institute of Agriculture Engineering (440e), Tropics and Subtropics Group, University of Hohenheim, 70599 Stuttgart, Germany

Received: 2018-12-12 Accepted : 2019-02-19 Published : 2019-03-01

Keywords:

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