Biochemical origin of browning during the processing of fresh yam (Dioscorea spp.) into dried product

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 7, 2005, Pages 2552-2557

  Akissoe, Noël ^a   Mestres, Christian ^b   Hounhouigan, Joseph ^a   Nago, Mathurin ^a  

^a UNIVERSITY OF ABOMEY CALAVI   (Benin)

^b CIRAD   (France)

Author keywords

Brown index; Dioscorea alata; Dioscorea rotundata; Peroxidase; Phenols; Polyphenoloxidase

Indexed keywords

ANTHOCYANIN; CATECHIN; CATECHOL OXIDASE; CINNAMIC ACID; FLAVONOL DERIVATIVE; PEROXIDASE; PHENOL; PHENOL DERIVATIVE;

ABSORPTION SPECTROSCOPY; ARTICLE; CONCENTRATION (PARAMETERS); CULTIVAR; ENZYME ACTIVITY; ENZYME KINETICS; FREEZE DRYING; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; POLYMERIZATION; TEMPERATURE; YAM;

CATECHOL OXIDASE; DIOSCOREA; FOOD HANDLING; FOOD PRESERVATION; FREEZE DRYING; HEAT; KINETICS; MAILLARD REACTION; PEROXIDASE; PHENOLS;

DIOSCOREA; DIOSCOREA ALATA; DIOSCOREA ROTUNDATA;

EID: 16344394780     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf040265n     Document Type: Article

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