Influence of pressure cooking on antioxidant activity of wild (Ensete superbum) and commercial banana (Musa paradisiaca var. Monthan) unripe fruit and flower

Journal of Food Science and Technology

Volumn 51, Issue 10, 2014, Pages 2517-2525

  Sasipriya, Gopalakrishnan ^a   Maria, Cherian Lintu ^a   Siddhuraju, Perumal ^a  

^a BHARATHIAR UNIVERSITY   (India)

Author keywords

ABTS; Banana; Correlation; Polyphenolics; Thermal processing

Indexed keywords

ACETONE; ANTIOXIDANTS; CONSERVATION; CONSUMER PROTECTION; CORRELATION METHODS; FLAVONOIDS; HEAT TREATMENT; OXIDATION; TANNINS; THERMAL PROCESSING (FOODS);

ABTS; ANTI-OXIDANT ACTIVITIES; BANANA; EFFECT OF PRESSURE; ENDANGERED SPECIES; POLYPHENOLICS; PRESSURE COOKING; SCAVENGING ACTIVITIES;

FRUITS;

EID: 84920251255     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0791-z     Document Type: Article

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