DRYING EFFECTS ON THE BIOACTIVITY OF PIPER NIGRUM LINN BERRIES
thesisposted on 11.03.2020 by THIVYAH MUNISPARAN
In order to distinguish essays and pre-prints from academic theses, we have a separate category. These are often much longer text based documents than a paper.
This project is to investigate the effects of several different drying treatments on the bioactivity of P. nigrum fruits (black pepper). It was found that microwave and oven 100 C drying gave the best drying effects in terms of antioxidant and antimicrobial activities. The results obtained from this study could be beneficial to the pepper industry.