Distribution of almond polyphenols in blanch water and skins as a function of blanching time and temperature

Food Chemistry

Volumn 131, Issue 4, 2012, Pages 1165-1173

  Hughey, Christine A ^a   Janusziewicz, Rima ^a   Minardi, Carina S ^a,b   Phung, Jenny ^a   Huffman, Brian A ^a   Reyes, Lorenzo ^b   Wilcox, Bruce E ^a,c   Prakash, Anuradha ^b  

^a JAMES MADISON UNIVERSITY   (United States)

^b CHAPMAN UNIVERSITY   (United States)

^c Applied Proteomics Inc   (United States)

Author keywords

Almonds; Blanching; ESI LC MS; Flavonoids; Hydration; Nuts; Phenolics; Polyphenols; Processing; Solubility; Thermal degradation; Thermal stability

Indexed keywords

ALMONDS; ESI LC/MS; NUTS; PHENOLICS; POLYPHENOLS; THERMAL DEGRADATIONS;

BLANCHING; DEGRADATION; FLAVONOIDS; HYDRATION; LEACHING; MASS SPECTROMETRY; NEGATIVE IONS; PROCESSING; SOLUBILITY; SOLVENT EXTRACTION; THERMODYNAMIC STABILITY;

PHENOLS;

CATECHIN; EPICATECHIN; POLYPHENOL; WATER;

ALMOND; ARTICLE; CONTROLLED STUDY; FOOD PROCESSING; HYDRATION; LEACHING; NONHUMAN; SKIN; SOLUBILITY; TEMPERATURE MEASUREMENT; TIME;

PRUNUS DULCIS;

EID: 81855170048     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.093     Document Type: Article

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