Effect of storage temperature on phenolics stability in hawthorn (Crataegus pinnatifida var. major) fruits and a hawthorn drink

Food Chemistry

Volumn 98, Issue 3, 2006, Pages 426-430

  Chang, Qi ^a,c   Zuo, Zhong ^a   Chow, Moses S S ^a   Ho, Walter K K ^b  

^a and Hong Kong Branch of CAS Center for Excellence in Animal Evolution and Genetics   (Hong Kong)

^b CHINESE UNIVERSITY OF HONG KONG   (Hong Kong)

^c INSTITUTE OF MEDICINAL PLANT DEVELOPMENT   (China)

Author keywords

( ) Epicatechin; Chlorogenic acid; Hawthorn; Hyperoside; Isoquercitrin; Procyanidin B2; Stability

Indexed keywords

CHLOROGENIC ACID; CRATAEGUS EXTRACT; EPICATECHIN; HYPERIN; ISOQUERCITRIN; PHENOL DERIVATIVE; PROCYANIDIN B2; PROCYANIDIN DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; CANNED FOOD; CRATAEGUS; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; FRUIT; FRUIT JUICE; NONHUMAN; STORAGE TEMPERATURE; TEMPERATURE DEPENDENCE;

CRATAEGUS; CRATAEGUS PINNATIFIDA;

EID: 33645237921     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.06.015     Document Type: Article

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