Thermal kinetics on antiradical capacity of mulberry fruit extract

European Food Research and Technology

Volumn 219, Issue 1, 2004, Pages 80-83

  Suh, Hyung Joo ^a   Kim, Jin Man ^a   Lee, Ho ^b   Lee, Seok Won ^a   Choi, Yang Moon ^c  

^a Korea University   (South Korea)

^b Kyonggi University   (South Korea)

^c Shinsung University   (South Korea)

Author keywords

Anthocyanin; Antiradical capacity; Browning index; Mulberry fruit; Thermal degradation

Indexed keywords

ENZYME KINETICS; HEAT TREATMENT; PH EFFECTS; PROBABILITY; PYROLYSIS; RATE CONSTANTS; THERMAL EFFECTS;

ANTHROCYANIN; ANTIRADICAL CAPACITY; BROWNING INDEX; MULBERRY FRUIT;

CROPS;

ENZYMATIC ACTIVITY; HEAT TREATMENT; MORUS; PH; PROBABILITY; PYROLYSIS;

ARRHENIUS; MORUS (PLANT);

EID: 21044455181     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-0915-4     Document Type: Article

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