Surface morphology and chemical composition of lamb's lettuce (Valerianella locusta) after exposure to a low-pressure oxygen plasma

Food Chemistry

Volumn 122, Issue 4, 2010, Pages 1145-1152

  Grzegorzewski, Franziska ^a,b   Rohn, Sascha ^c   Kroh, Lothar W ^a   Geyer, Martin ^b   Schlüter, Oliver ^b  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b LEIBNIZ INSTITUTE FOR AGRICULTURAL ENGINEERING AND BIOECONOMY ATB   (Germany)

^c UNIVERSITY OF HAMBURG   (Germany)

Author keywords

Flavonoids; Lamb's lettuce; Low pressure plasma; RF glow discharge; Valerianella locusta

Indexed keywords

CAFFEIC ACID; CHLOROGENIC ACID; DIOSMETIN; FLAVONOID; LUTEOLIN; OXYGEN; PHENOL DERIVATIVE; PROTOCATECHUIC ACID;

ARTICLE; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; CONTACT ANGLE; CONTROLLED STUDY; DEGRADATION KINETICS; ELECTRIC POTENTIAL; FOOD ANALYSIS; FOOD PRESERVATION; HYDROLYSIS; INFRARED SPECTROSCOPY; NONHUMAN; PLANT EPIDERMIS; PLANT LEAF; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SCANNING ELECTRON MICROSCOPY; SURFACE PROPERTY; VALERIANELLA; WETTABILITY;

LACTUCA; VALERIANELLA LOCUSTA;

EID: 77951937461     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.104     Document Type: Article

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