| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7600504 | Food Chemistry | 2014 | 7 Pages |
Abstract
- This study investigated the proteome changes in thermally treated bitter gourds.
- Raw samples had higher protein content and number of spots than the cooked samples.
- Ten protein spots with highest fold change were detected in cooked samples.
- The proteins were involved in carbohydrate/energy metabolisms and stress responses.
- Bitter gourd responds to heat stress (thermal treatment) in a complex manner.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Zhi Xiang Ng, Kek Heng Chua, Umah Rani Kuppusamy,