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Mohd S. Azman Abdul Rahim

Department of Food Technology, Faculty of Industrial Science and Technology, University Malaysia Pahang, Kuantan, Pahang, Malaysia
1 article in our journals

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Research ArticleOpen accessEffect of Temperature and Time to the Antioxidant Activity in Plecranthus amboinicus Lour.Mohd S. Azman Abdul Rahim, Jailani Salihon, Mashitah Mohd Yusoff et al.Problem statement: Processing of food involving heat will contribute to loss of nutritional content, thus it is important to measure and control temperature and time to reduce the loss. Approach: Examine the effects of variations in boiling temperature and boiling time on the antioxidant activity of the boiling extract of Plecranthus amboinicus Lour. Fresh plants were boiled at 45, 60, … …American Journal of Applied Sciences, Vol. 7, Issue 9 · 30 Sep 2010 · 9,254 accessesView PDFCite