Antioxidative ability, dioscorin stability, and the quality of yam chips from various yam species as affected by processing method

Journal of Food Science

Volumn 74, Issue 2, 2009, Pages

  Liu, Y M ^a   Lin, K W ^b  

^a Intertek Testing Services Taiwan Ltd   (Taiwan)

^b PROVIDENCE UNIVERSITY   (Taiwan)

Author keywords

Antioxidative ability; Dioscorin; DPPH free radical scavenging effect; Surface hydrophobicity; Yam

Indexed keywords

ANTIOXIDANT; DIOSCORIN PROTEIN, DIOSCOREA CAYENENSIS; PEROXIDE; VEGETABLE PROTEIN;

ARTICLE; CLASSIFICATION; COOKING; DRUG STABILITY; FOOD HANDLING; FREEZE DRYING; METHODOLOGY; SPECIES DIFFERENCE; SWEET POTATO; YAM;

ANTIOXIDANTS; COOKERY; DIOSCOREA; DRUG STABILITY; FOOD HANDLING; FREEZE DRYING; IPOMOEA BATATAS; PEROXIDES; PLANT PROTEINS; SPECIES SPECIFICITY;

DIOSCOREA ALATA; DIOSCOREA POLYSTACHYA;

EID: 62549096783     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.01040.x     Document Type: Article

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