Influence of polyphenol and ascorbate oxidases during cooking process on the radicalscavenging activity of vegetables

Food Science and Technology Research

Volumn 9, Issue 1, 2003, Pages 79-83

  Yamaguchi, Tomoko ^a   Katsuda, Mamiko ^a   Oda, Yuka ^a   Terao, Junji ^b   Kanazawa, Kazuki ^c   Oshima, Shunji ^d   Inakuma, Takahiro ^d   Ishlguro, Yukio ^d   Takamura, Hitoshi ^a   Matoba, Teruyoshi ^a  

^a NARA WOMEN'S UNIVERSITY   (Japan)

^b UNIVERSITY OF TOKUSHIMA   (Japan)

^c KOBE UNIVERSITY   (Japan)

^d KAGOME CO   (Japan)

Author keywords

Ascorbate oxidase; Ascorbic acid; Chlorogenic acid; Polyphenol; Polyphenol oxidase; Radical scavenging activity

Indexed keywords

ENZYMES; HEATING; OXIDATION; PHENOLS;

RADICAL-SCAVENGING ACTIVITY;

AGRICULTURAL PRODUCTS;

ARCTIUM; BRASSICA OLERACEA VAR. BOTRYTIS; LACTUCA;

EID: 0042879812     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.9.79     Document Type: Article

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