Quantitative fate of chlorogenic acid during enzymatic browning of potato juice

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 7, 2013, Pages 1563-1572

  Narváez Cuenca, Carlos Eduardo ^a,b   Vincken, Jean Paul ^a   Gruppen, Harry ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

Author keywords

enzymatic browning; oxidation products; patatin; phenolic acids; Solanum tuberosum; sulfite; UHPLC MS

Indexed keywords

ENZYMATIC BROWNING; OXIDATION PRODUCTS; PATATIN; PHENOLIC ACIDS; SOLANUM TUBEROSUM; SULFITE; U-HPLC-MS;

ACETIC ACID; DIALYSIS; METHANOL; MOLECULAR WEIGHT; ORGANIC ACIDS; PELLETIZING; PHENOLS; PROTEOLYSIS; ULTRAFILTRATION;

CHEMICAL REACTIONS;

ANTIOXIDANT; CHLOROGENIC ACID; PEPTIDE HYDROLASE; PHENOL DERIVATIVE; QUINIC ACID;

ARTICLE; CHEMISTRY; COLOR; GEL CHROMATOGRAPHY; GLYCATION; MOLECULAR WEIGHT; PLANT TUBER; POTATO;

ANTIOXIDANTS; CHLOROGENIC ACID; CHROMATOGRAPHY, GEL; COLOR; MAILLARD REACTION; MOLECULAR WEIGHT; PEPTIDE HYDROLASES; PHENOLS; PLANT TUBERS; QUINIC ACID; SOLANUM TUBEROSUM;

EID: 84874086260     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf305093u     Document Type: Article

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