The thermostability, bioactive compounds and antioxidant activity of some vegetables subjected to different durations of boiling: Investigation in vitro

LWT

Volumn 44, Issue 1, 2011, Pages 92-99

  Im, Myang Hee ^a   Park, Yong Seo ^a   Leontowicz, Hanna ^b   Leontowicz, Maria ^b   Namiesnik, Jacek ^c   Ham, Kyung Sik ^a   Kang, Seong Gook ^a   Najman, Kasia ^b   Gorinstein, Shela ^d  

^a Mokpo National University   (South Korea)

^b WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^c GDANSK UNIVERSITY OF TECHNOLOGY   (Poland)

^d HEBREW UNIVERSITY OF JERUSALEM   (Israel)

Author keywords

Antioxidant activity; Bioactive compounds; Lotus; Thermostability; White onion

Indexed keywords

ACETONE; ANTHOCYANINS; EXTRACTION; STABILITY; TANNINS;

ACETONE EXTRACTS; ANTIOXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; FLAVONOID; IN-VITRO; LOTUS; POLYPHENOLS; ROOT EXTRACTS; WATER EXTRACTS; WHITE ONION;

ANTIOXIDANTS;

ALLIUM CEPA;

EID: 77956878824     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.05.037     Document Type: Article

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