Pistachio skin phenolics are destroyed by bleaching resulting in reduced antioxidative capacities

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 19, 2006, Pages 7036-7040

  Seeram, Navindra P ^a   Zhang, Yanjun ^a   Henning, Susanne M ^a   Lee, Rupo ^a   Niu, Yantao ^a   Lin, Grace ^a   Heber, David ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Antioxidant; Bleaching; Pistachios; Pistacia vera; Roasting; Skin phenolics

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; HYDROGEN PEROXIDE; PHENOL DERIVATIVE; PLANT EXTRACT;

ARTICLE; CHEMISTRY; DRUG EFFECT; FOOD HANDLING; HEAT; METHODOLOGY; PISTACHIO; PLANT SEED; SOLUTION AND SOLUBILITY;

ANTHOCYANINS; ANTIOXIDANTS; FOOD HANDLING; HEAT; HYDROGEN PEROXIDE; PHENOLS; PISTACIA; PLANT EXTRACTS; SEEDS; SOLUTIONS;

PISTACIA VERA;

EID: 33749679156     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0614948     Document Type: Article

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