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Gamma irradiation as a tool to modulate bioactive properties of moringa leaf powder for functional food applications
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DOI：10.1016/j.radphyschem.2026.114207.png)
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Abstract
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• Effect of radiation processing on bioactive properties of Moringa leaf evaluated. • Irradiation at 1 kGy resulted in the highest bioactive content. • Functional tea, masala and crackers prepared using irradiated Moringa leaf (ML). • Functional food retained its bioactive properties and were sensorily acceptable.
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