Effect of heat treatment on curcuminoid, colour value and total polyphenols of fresh turmeric rhizome

International Journal of Food Science and Technology

Volumn 44, Issue 7, 2009, Pages 1438-1444

  Prathapan, A ^a   Lukhman, M ^a   Arumughan, C ^a   Sundaresan, A ^a   Raghu, K G ^a  

^a REGIONAL RESEARCH LABORATORY CSIR   (India)

Author keywords

Browning; Curcuminoid; Heat treatment; HPTLC; Polyphenol oxidase; Total polyphenols

Indexed keywords

CURCUMA LONGA;

EID: 67650901471     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.01976.x     Document Type: Article

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