Changes in chemical composition and biological activities of oriental crude drugs by food processing techniques III - Changes of HMF contents from roasted asparagi tuber

Korean Journal of Pharmacognosy

Volumn 36, Issue 3, 2005, Pages 235-239

  Kwak, Hye Min ^a   Kim, Ja Young ^a   Lim, Jung Hyun ^a   Chung, Shin Kyo ^a   Kwon, Soon Ho ^a   Jeong, Hyun Hee ^a   Hur, Jong Moon ^a   Song, Kyung Sik ^a  

^a Kyungpook National University   (South Korea)

Author keywords

5 Hydroxymethyl furfural (HMF); Asparagi Tuber; Processing; Roasting

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALCOHOL; ASPARAGI TUBER EXTRACT; DIPEPTIDYL CARBOXYPEPTIDASE; FURFURAL; HYDROXYMETHYL 2 FURALDEHYDE; METHYL GROUP; PLANT EXTRACT; PROLYL ENDOPEPTIDASE; SILICA GEL; UNCLASSIFIED DRUG;

ANGIOSPERM; ANTICOAGULATION; ANTIOXIDANT ACTIVITY; ARTICLE; ASPARAGI TUBER; CHEMICAL COMPOSITION; COLUMN CHROMATOGRAPHY; CONTROLLED STUDY; ENZYME INHIBITION; FOOD PROCESSING; GEL CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MACROPHAGE ACTIVATION; NONHUMAN; PARTIAL THROMBOPLASTIN TIME; PHYTOCHEMISTRY; PROTON NUCLEAR MAGNETIC RESONANCE; STANDARD;

EID: 26944466383     PISSN: 02533073     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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