Effects of heating temperature on the total phenolic compound, antioxidative ability and the stability of dioscorin of various yam cultivars

Food Chemistry

Volumn 101, Issue 3, 2007, Pages 955-963

  Chen, Yi Tzu ^a   Lin, Kuo Wei ^a  

^a PROVIDENCE UNIVERSITY   (Taiwan)

Author keywords

Antioxidative ability; Dioscorin; DPPH free radical scavenging effect; Phenolic compound; SDS PAGE; Surface hydrophobicity; Yam

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; CHELATING AGENT; DIOSCORIN; FERROUS ION; PROTEIN; SCAVENGER; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CHELATION; CULTIVAR; ELECTROPHORESIS; HEATING; HYDROPHOBICITY; MOLECULAR WEIGHT; PROTEIN ANALYSIS; PROTEIN PURIFICATION; TEMPERATURE; THERMOSTABILITY; YAM;

DIOSCOREA ALATA;

EID: 33748784321     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.02.045     Document Type: Article

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