Effects of food formulation and thermal processing on flavones in celery and chamomile

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 1406-1411

  Hostetler, Gregory L ^a   Riedl, Ken M ^a   Schwartz, Steven J ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Apium graveolens; Flavones; Thermal processing; Glucosidase

Indexed keywords

FLAX; HEAT TREATMENT; LINEN; PLANTS (BOTANY); THERMAL PROCESSING (FOODS); YARN;

ACID HYDROLYSIS; APIUM GRAVEOLENS; BETA GLUCOSIDASE; DEGLYCOSYLATION; FLAVONE GLYCOSIDES; FLAVONES; FOOD INGREDIENTS; GLUCOSIDASE;

FLAVONOIDS;

AGLYCONE; APIGENIN; APIGENIN 7 O APIOSYLGLUCOSIDE; APIGETRIN; CHAMOMILE; CHRYSOERIOL; FLAVONE DERIVATIVE; GLYCOSIDASE; GLYCOSIDE; LUTEOLIN; UNCLASSIFIED DRUG;

ALMOND; ARTICLE; CELERY; CHICKPEA; CONTROLLED STUDY; DEGLYCOSYLATION; DEGRADATION; FLOUR; FOOD PROCESSING; HYDROLYSIS; ISOLATION PROCEDURE; LINSEED; NONHUMAN; PH; PLANT LEAF; THERMOSTABILITY;

APIUM GRAVEOLENS; APIUM GRAVEOLENS VAR. DULCE; CICER ARIETINUM; LINUM USITATISSIMUM; PRUNUS DULCIS;

EID: 84878400477     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.051     Document Type: Article

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