Effect of boiling on phenolic profiles determined using HPLC/ESI-LTQ-Orbitrap-MS, physico-chemical parameters of six plantain banana cultivars (Musa sp)

Journal of Food Composition and Analysis

Volumn 44, Issue , 2015, Pages 158-169

  Passo Tsamo, Claudine Valérie ^a,b   Herent, Marie France ^a   Tomekpe, Kodjo ^c   Happi Emaga, Thomas ^d   Quetin Leclercq, Joëlle ^a   Rogez, Hervé ^e   Larondelle, Yvan ^a   Andre, Christelle M ^f  

^a UNIVERSITÉ CATHOLIQUE DE LOUVAIN   (Belgium)

^b Institute of Medical Research and Medicinal Plant Studies   (Cameroon)

^c CIRAD   (France)

^d African Research Centre on Bananas and Plantains CARBAP   (Cameroon)

^e FEDERAL UNIVERSITY OF PARÁ   (Brazil)

^f LUXEMBOURG INSTITUTE OF SCIENCE AND TECHNOLOGY   (Luxembourg)

Author keywords

Ferulic acid; Flavonols; Food analysis; Food composition; Food processing; HPLC ESI HR MS; Phenolic compounds; Plantain banana; Thermal processing

Indexed keywords

EID: 84941273899     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2015.08.012     Document Type: Article

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