Variability in the fermentation index, polyphenols and amino acids of seeds of rambutan (Nephelium lappaceum L.) during fermentation

Journal of Food Composition and Analysis

Volumn 37, Issue , 2015, Pages 128-135

  Mehdizadeh, Shabnam ^a   Lasekan, Ola ^a   Muhammad, Kharidah ^a   Baharin, Badlishah ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Acetonitrile; Alpha aminobutyric acid (AABA); Amino acids; Corilagin; Ellagic acid; Fermentation index; Food analysis; Food composition; Food processing; Gallic acid; Geraniin; Hexahydroxydiphenic acid (HHDA); Nephelium lappaceum; Nutrient retention; Phenylisothiocyanate (PITC); Phosphomolybdate and Phosphotungstate (Folin's phenol reagent); Polyphenols; Triethylamine

Indexed keywords

NEPHELIUM LAPPACEUM;

EID: 84924974350     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2014.06.017     Document Type: Article

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