Effects of blanching on polyphenol stability of innovative paste-like parsley (Petroselinum crispum (Mill.) Nym ex A. W. Hill) and marjoram (Origanum majorana L.) products

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1648-1656

  Kaiser, Andrea ^a   Carle, Reinhold ^a   Kammerer, Dietmar R ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Blanching; HPLC DAD ESI MSn; Marjoram; Parsley; Phenolic compounds

Indexed keywords

HPLC-DAD-ESI/MSN; HPLC-MS; INITIAL OPERATION; LITHOSPERMIC ACID; MARJORAM; ORIGANUM MAJORANA; P-COUMARIC ACID; PARSLEY; PASTE-LIKE; PETROSELINUM CRISPUM; PHENOLIC COMPOUNDS; PHENOLICS; POLYPHENOLS;

BLANCHING; FLAVONOIDS; HIGH ENERGY PHYSICS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY;

PHENOLS;

APIGENIN; APIIN; COUMARIC ACID; DIOSMETIN; GLUCURONIDE; ISORHAMNETIN; LITHOSPERMIC ACID; LUTEOLIN; PARA COUMARIC ACID; POLYPHENOL DERIVATIVE; ROSMARINIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; BLANCHING; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH TEMPERATURE PROCEDURES; HYDROLYSIS; MARJORAM; MASS SPECTROMETRY; PARSLEY;

COOKING; FOOD TECHNOLOGY; HOT TEMPERATURE; MOLECULAR STRUCTURE; ORIGANUM; PETROSELINUM; PLANT EXTRACTS; POLYPHENOLS;

ORIGANUM MAJORANA; PETROSELINUM CRISPUM;

EID: 84873744474     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.11.063     Document Type: Article

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