Changes in caffeic acid derivatives in sweet potato (Ipomoea batatas L.) during cooking and processing

Bioscience, Biotechnology and Biochemistry

Volumn 70, Issue 1, 2006, Pages 172-177

  Takenaka, Makiko ^a,b   Nanayama, Kazuko ^a   Isobe, Seiichiro ^a   Murata, Masatsune ^b  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b OCHANOMIZU UNIVERSITY   (Japan)

Author keywords

Caffeic acid; Cooking; Ipomoea batatas; Polyphenol oxidase; Sweet potato

Indexed keywords

BOILING LIQUIDS; CARBOXYLIC ACIDS; DERIVATIVES; ENZYMES; HEATING; ISOMERIZATION;

CUBE-SHAPED BLOCKS; IPOMOEA BATATAS; POLYPHENOL OXIDASE; SWEET POTATO;

CROPS;

CAFFEIC ACID; CAFFEIC ACID DERIVATIVE; PHENOL;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; COOKING; FOOD HANDLING; FREEZE DRYING; HEAT; SWEET POTATO;

CAFFEIC ACIDS; COOKERY; FOOD HANDLING; FREEZE DRYING; HEAT; IPOMOEA BATATAS; MOLECULAR STRUCTURE; PHENOL;

BOILING; CAFFEIC ACID; ENZYMES; FARM CROPS; HEATING; IPOMOEA; ISOMERIZATION;

IPOMOEA BATATAS;

EID: 31444442463     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.70.172     Document Type: Article

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