Effects of phenolic compounds on the browning of cooked barley

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 14, 2009, Pages 6402-6407

  Kohyama, Noriko ^a   Fujita, Masaya ^b   Ono, Hiroshi ^c   Ohnishi Kameyama, Mayumi ^c   Matsunaka, Hitoshi ^a   Takayama, Toshiyuki ^d   Murata, Masatsune ^e  

^a NATIONAL INSTITUTE OF CROP SCIENCE   (Japan)

^b NATIONAL AGRICULTURAL RESEARCH CENTER FOR KYUSHU OKINAWA REGION   (Japan)

^c NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^d Tochigi Agricultural Experiment Station   (Japan)

^e OCHANOMIZU UNIVERSITY   (Japan)

Author keywords

(+) catechin; Barley; Browning; Polyphenol; Proanthocyanidin

Indexed keywords

CATECHIN; FLAVONOID; PHENOL DERIVATIVE; PLANT EXTRACT; PROANTHOCYANIDIN;

ARTICLE; BARLEY; CHEMISTRY; DRUG EFFECT; ELECTROSPRAY MASS SPECTROMETRY; GLYCATION; HEAT; MASS SPECTROMETRY; PLANT SEED; STRUCTURE ACTIVITY RELATION; ULTRAVIOLET SPECTROPHOTOMETRY;

CATECHIN; FLAVONOIDS; HORDEUM; HOT TEMPERATURE; MAILLARD REACTION; PHENOLS; PLANT EXTRACTS; PROANTHOCYANIDINS; SEEDS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION; SPECTROPHOTOMETRY, ULTRAVIOLET; STRUCTURE-ACTIVITY RELATIONSHIP;

HORDEUM;

EID: 67650873208     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf901944m     Document Type: Article

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