Effects of processing methods on the proximate composition and momordicosides K and L content of bitter melon vegetable

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 14, 2007, Pages 5827-5833

  Donya, Alice ^a   Hettiarachchy, Navam ^a   Liyanage, Rohana ^a   Lay Jr , Jackson ^a   Chen, Pengyin ^a   Jalaluddin, Mohammed ^b  

^a UNIVERSITY OF ARKANSAS   (United States)

^b UNIVERSITY OF ARKANSAS AT PINE BLUFF   (United States)

Author keywords

Bitter masking; Bitter melon; Blanching; Freeze drying; Frying; LC ESI MS; Momordicosides; Oven drying; Sun drying

Indexed keywords

LIPID; MOMORDICOSIDE K; MOMORDICOSIDE L; SAPONIN; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; WATER;

ARTICLE; CHEMISTRY; DESICCATION; FOOD HANDLING; METHODOLOGY; MOMORDICA CHARANTIA; TASTE;

DESICCATION; FOOD HANDLING; LIPIDS; MOMORDICA CHARANTIA; PLANT PROTEINS; SAPONINS; TASTE; WATER;

CUCUMIS; HUMAN IMMUNODEFICIENCY VIRUS; MOMORDICA CHARANTIA;

EID: 34447643049     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070428i     Document Type: Article

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