Effects of processing methods on composition and functionality of volatile components isolated from immature fruits of atemoya

Food Chemistry

Volumn 202, Issue , 2016, Pages 176-183

  Liu, Tai Ti ^a   Chao, Louis Kuo Ping ^b   Peng, Chi Wei ^a   Yang, Tsung Shi ^b  

^a YUANPEI UNIVERSITY   (Taiwan)

^b CHINA MEDICAL UNIVERSITY   (Taiwan)

Author keywords

Anti inflammatory; Antimicrobial; Antioxidant activity; Atemoya; Custard apple; Immature fruit

Indexed keywords

ANTIOXIDANTS; DIFFUSERS (OPTICAL); ESSENTIAL OILS; FRUITS; MICROORGANISMS; NITRIC OXIDE; OVENS; SOLAR DRYERS;

ANTI-INFLAMMATORIES; ANTI-OXIDANT ACTIVITIES; ANTIMICROBIAL; ATEMOYA; CUSTARD APPLE;

DRYING;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; AROMADENDRENE; BETA PINENE; BICYCLOGERMACRENE; BORNEOL; BORNYL ACETATE; CAMPHENE; CARVEOL; CARYOPHYLLENE OXIDE; ESSENTIAL OIL; GERMACRENE D; LIMONENE; LINALOOL; MYRCENE; NITRIC OXIDE; PINENE; SABINENE; SPATHULENOL; TERPINOLENE; VIRIDIFLOROL; VOLATILE AGENT; ANTIINFECTIVE AGENT; ANTIINFLAMMATORY AGENT; ANTIOXIDANT; SESQUITERPENE;

ANIMAL CELL; ANNONA ATEMOYA; ANTIINFLAMMATORY ACTIVITY; ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; MOUSE; NONHUMAN; ANIMAL; ANNONA; BACTERIUM; CELL CULTURE; CHEMISTRY; DESICCATION; DRUG EFFECTS; FRUIT; FUNGUS;

ANIMALS; ANNONA; ANTI-INFECTIVE AGENTS; ANTI-INFLAMMATORY AGENTS; ANTIOXIDANTS; BACTERIA; CELLS, CULTURED; DESICCATION; FRUIT; FUNGI; MICE; OILS, VOLATILE; SESQUITERPENES;

EID: 84957050770     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.01.111     Document Type: Article

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