Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking

Journal of Food Engineering

Volumn 87, Issue 4, 2008, Pages 505-513

  Wang, Rong ^a   Zhou, Weibiao ^a   Jiang, Xiaohui ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Bread; Degradation; EGCG; Epimerization; Modeling; Tea catechin

Indexed keywords

BIOLOGICAL ORGANS; BLOOD; FOOD PROCESSING; MATHEMATICAL MODELS; PYROLYSIS; REACTION KINETICS;

BREAD; EPIMERIZATION; TEA CATECHIN;

FOOD PRODUCTS;

EID: 40849099996     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.01.002     Document Type: Article

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