Optimizing Conditions for TEMPO/NaOCl-Mediated Chemoselective Oxidation of Primary Alcohols in Sweet Potato Residue

Food and Bioprocess Technology

Volumn 6, Issue 3, 2013, Pages 690-698

  Kim, Yu Na ^a   Park, Kyung Min ^a   Choi, Seung Jun ^b   Chang, Pahn Shick ^a,b  

^a Seoul National University   (South Korea)

^b Seoul National University   (South Korea)

Author keywords

Chemoselective oxidation; FT IR; Response surface methodology; Sweet potato residue

Indexed keywords

BEVERAGES; CHLORINE COMPOUNDS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SODIUM COMPOUNDS; SOLUBILITY;

CHEMOSELECTIVE OXIDATION; DEGREE OF OXIDATIONS; LINEAR RELATIONSHIPS; QUADRATIC POLYNOMIAL; QUANTITATIVE INDICES; RESPONSE SURFACE METHODOLOGY; SWEET POTATO; WATER-SOLUBLE DIETARY FIBERS;

OXIDATION;

IPOMOEA BATATAS;

EID: 84874110145     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0740-2     Document Type: Article

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