Preparation of oligosaccharides from Chinese yam and their antioxidant activity

Food Chemistry

Volumn 173, Issue , 2015, Pages 1107-1110

  Chen, Yi Feng ^a,b   Zhu, Qin ^b   Wu, Shengjun ^a  

^a HUAIHAI INSTITUTE OF TECHNOLOGY   (China)

^b Jiangsu Tianfulai Feed Development Co Ltd   (China)

Author keywords

Antioxidant activity; Chinese yam; Oligosaccharides

Indexed keywords

ANTIOXIDANTS; HYDROGEN BONDS; HYDROLYSIS;

ANTI-OXIDANT ACTIVITIES; CENTRAL COMPOSITE DESIGNS; CHEMICAL COMPONENT; CHINESE YAM; FOURIER TRANSFORM INFRARED SPECTRA; GLYCOSIDIC BOND; HYDROLYSIS CONDITIONS; HYDROXYL RADICALS;

OLIGOSACCHARIDES;

ANTIOXIDANT; HYDROGEN PEROXIDE; HYDROXYL RADICAL; OLIGOSACCHARIDE; POLYSACCHARIDE; REACTIVE OXYGEN METABOLITE;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL BOND; CHEMICAL COMPOSITION; DIOSCOREA POLYSTACHYA; HYDROLYSIS; INFRARED SPECTROSCOPY; LAMINARIA JAPONICA; PH; REACTION TIME; TEMPERATURE; CHEMISTRY; YAM;

ANTIOXIDANTS; DIOSCOREA; HYDROGEN PEROXIDE; HYDROLYSIS; HYDROXYL RADICAL; OLIGOSACCHARIDES; REACTIVE OXYGEN SPECIES; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TEMPERATURE;

EID: 84932635089     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.10.153     Document Type: Article

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