Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40

Food Chemistry

Volumn 186, Issue , 2015, Pages 90-96

  Xu, Jianteng ^a   Su, Xiaoyu ^a   Lim, Soyoung ^a   Griffin, Jason ^a   Carey, Edward ^b   Katz, Benjamin ^a   Tomich, John ^a   Smith, J Scott ^a   Wang, Weiqun ^a  

^a KANSAS STATE UNIVERSITY   (United States)

^b International Potato Center   (Ghana)

Author keywords

Anthocyanins; Cancer prevention; Cooking conditions; Purple fleshed sweet potato; Stability

Indexed keywords

ACYLATION; CARBOHYDRATES; CONVERGENCE OF NUMERICAL METHODS; DISEASES; HEAT RESISTANCE; STABILITY;

ACID HYDROLYSIS; ANTHOCYANIN CONTENT; CANCER PREVENTION; COLORECTAL CANCER; COOKING CONDITIONS; PRESSURE COOKING; SWEET POTATO; TOTAL ANTHOCYANIN CONTENTS;

ANTHOCYANINS;

ANTHOCYANIN; ANTINEOPLASTIC AGENT; PLANT MEDICINAL PRODUCT; PURPLE FLESHED SWEET POTATO P40; UNCLASSIFIED DRUG; PLANT EXTRACT;

ARTICLE; CANCER PREVENTION; FREEZE DRYING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; MICROWAVE COOKING; SWEET POTATO; TANDEM MASS SPECTROMETRY; THERMOSTABILITY; CHEMISTRY; COLOR; COOKING; HEAT;

IPOMOEA BATATAS; MURINAE;

ANTHOCYANINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; COOKING; HOT TEMPERATURE; IPOMOEA BATATAS; PLANT EXTRACTS; TANDEM MASS SPECTROMETRY;

EID: 84929091311     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.123     Document Type: Article

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