Fate of flavonoids in the outer skins of onion (Allium cepa L.) throughout curing

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 22, 2010, Pages 11709-11715

  Cools, Katherine ^a   Chope, Gemma A ^a   Terry, Leon A ^a  

^a CRANFIELD UNIVERSITY   (United Kingdom)

Author keywords

Allium cepa L.; anthocyanins; flavonols; fructose; glucose; objective color

Indexed keywords

ALLIUM CEPA; BIOCHEMICAL CHANGES; CONSUMER ACCEPTABILITY; CURING TEMPERATURE; ENERGY COST; FLAVONOLS; HIGHER TEMPERATURES; OBJECTIVE COLOR; ONION SKIN; PARTIAL LEAST SQUARES; PRINCIPAL COMPONENTS; SKIN COLOR; SUGAR CONCENTRATION;

ANTHOCYANINS; COLOR; COST REDUCTION; DISCRIMINANT ANALYSIS; FRUCTOSE; GLUCOSE; PRINCIPAL COMPONENT ANALYSIS; WATER CONTENT;

CURING;

FLAVONOID; PLANT EXTRACT;

ARTICLE; CHEMISTRY; EVALUATION; FOOD HANDLING; METHODOLOGY; ONION; TEMPERATURE;

FLAVONOIDS; FOOD HANDLING; ONIONS; PLANT EXTRACTS; TEMPERATURE;

ALLIUM ATRORUBENS; ALLIUM CEPA;

EID: 78649309317     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1028015     Document Type: Article

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