Effects of blanching, drying and extraction processes on the antioxidant activity of yam (Dioscorea alata)

International Journal of Food Science and Technology

Volumn 43, Issue 5, 2008, Pages 859-864

  Chung, Yun Chin ^a   Chiang, Been Huang ^b   Wei, Ji Hung ^c   Wang, Chien Kuo ^c   Chen, Pei Chun ^c   Hsu, Cheng Kuang ^c  

^a PROVIDENCE UNIVERSITY   (Taiwan)

^b NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^c ASIA UNIVERSITY   (Taiwan)

Author keywords

Antioxidant; Blanching; Drying; Peel; Yam

Indexed keywords

DIOSCOREA ALATA;

EID: 42149117799     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01528.x     Document Type: Article

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