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

Food Chemistry

Volumn 107, Issue 1, 2008, Pages 250-257

  Chen, Yi Tzu ^a   Kao, Wen Tzu ^b   Lin, Kuo Wei ^b  

^a Kuang Chuan Dairy Co Ltd   (Taiwan)

^b 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; DIOSCORIN; FERROUS ION; PHENOL DERIVATIVE; UNCLASSIFIED DRUG; VEGETABLE PROTEIN;

ACIDITY; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; CULTIVAR; HYDROPHOBICITY; MOLECULAR WEIGHT; NONHUMAN; PH; PROTEIN STABILITY; YAM;

DIOSCOREA ALATA;

EID: 35548965060     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.08.017     Document Type: Article

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