Effects of storage conditions on furocoumarin levels in intact, chopped, or homogenized parsnips

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 9, 2002, Pages 2565-2570

  Ostertag, Edwin ^a   Becker, Tina ^b   Ammon, Jürgen ^a   Bauer Aymanns, Hildegard ^a   Schrenk, Dieter ^b  

^a Chemisches und Veterinäruntersuchungsamt Karlsruhe ^*  (Germany)

^b Rheinland Pfälzische Technische Universität Kaiserslautern Landau   (Germany)

Author keywords

Baby food; Food levels; Furocoumarins; Microbial infections; Parsnips; Storage conditions

Indexed keywords

5-METHOXYPSORALEN; ANGELICIN; BERGAPTEN; ETHER; FUROCOUMARIN; ISOPIMPINELLIN; METHOXSALEN; PSORALEN; PSORALEN DERIVATIVE; DRUG DERIVATIVE;

ARTICLE; BABY FOOD; CARROT; CELERY; CHEMISTRY; FOOD CONTAMINATION; FOOD HANDLING; FOOD PRESERVATION; FOOD PROCESSING; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFECTION; MICROBIOLOGY; MUTAGENICITY; PARSNIP; PHOTOTOXICITY; SOLID PHASE EXTRACTION; TEMPERATURE;

APIUM GRAVEOLENS VAR. DULCE; DAUCUS CAROTA; PASTINACA SATIVA; RUTACEAE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FICUSIN; FOOD HANDLING; FOOD PRESERVATION; METHOXSALEN; PASTINACA; PSORALENS; TEMPERATURE;

EID: 0037165547     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011426f     Document Type: Article

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