Impacts of selected dietary polyphenols on caramelization in model systems

Food Chemistry

Volumn 141, Issue 4, 2013, Pages 3451-3458

  Zhang, Xinchen ^a   Chen, Feng ^b   Wang, Mingfu ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

^b PEKING UNIVERSITY   (China)

Author keywords

Antioxidant capacity; Browning; Caramelization; Dietary polyphenol; Furfurals

Indexed keywords

AGENTS; ANTIOXIDANTS; CHEMICAL ANALYSIS; FLAVONOIDS; FURFURAL;

5 HYDROXYMETHYL FURFURALS; ANTIOXIDANT CAPACITY; BROWNING; BROWNING INTENSITIES; CARAMELIZATION; FUNCTIONAL INGREDIENT; INSTRUMENTAL ANALYSIS; POLYPHENOLS;

ALKALINITY;

5 HYDROXYMETHYLFURFURAL; ANTIOXIDANT; CHLOROGENIC ACID; EPICATECHIN; FRUCTOSE; NARINGENIN; POLYPHENOL; POLYPHENOL DERIVATIVE; QUERCETIN; ROSMARINIC ACID; SUGAR;

ALKALINITY; ARTICLE; CARAMELIZATION; CHEMICAL ANALYSIS; CHEMICAL INTERACTION; CHEMICAL REACTION; GLYCATION; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ANTIOXIDANT CAPACITY; BROWNING; CARAMELIZATION; DIETARY POLYPHENOL; FURFURALS;

CANDY; CARBOHYDRATES; FURALDEHYDE; HOT TEMPERATURE; MODELS, CHEMICAL; POLYPHENOLS;

EID: 84884545782     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.06.053     Document Type: Article

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