3^rd World Congress on

Advances in Food Science, Processing and Technology

May 13-November 14, 2019

Exploring the Innovative Trends & Strategies in Food Science Technology

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Dung Thi le Huynh

Dayeh University, Taiwan

Biography

Dung Thi Le Huynh has completed Master of Engineering in Food and Beverage Technology at Ho Chi Minh City University of Technology, Vietnam National University. She is currently pursuing PhD at Dayeh University, Taiwan.

Abstract

Abstract : Changes in physicochemical properties, microbial loads, antioxidant activity and glycemic index of palm jaggery powder from Borassus flabellifer L. flower sap by different drying conditions