Chlorogenic acid oxidation-induced greening of sunflower butter cookies as a function of different sweeteners and storage conditions

Food Chemistry

Volumn 241, Issue , 2018, Pages 135-142

  Liang, Sihui ^a   Were, Lilian M ^a  

^a CHAPMAN UNIVERSITY   (United States)

Author keywords

Chlorogenic acid; Greening; Moisture; pH; Sunflower butter

Indexed keywords

AMINO ACIDS; BAKERIES; FOOD ADDITIVES; FOOD STORAGE; HUMIDITY CONTROL; MOISTURE; PH; SUGAR SUBSTITUTES;

BUTTER COOKIES; CHLOROGENIC ACIDS; FOOD MATRIXES; GREENING; HIGH RELATIVE HUMIDITIES; LIMITED INFORMATION; STORAGE CONDITION; SUNFLOWER BUTTER;

ALKALINITY;

AGAVE SYRUP; CHLOROGENIC ACID; CORN SYRUP; LYSINE; MAPLE SYRUP; PROTEIN; SWEETENING AGENT; UNCLASSIFIED DRUG; WATER; XYLITOL;

ARTICLE; CHEMICAL REACTION; CONTROLLED STUDY; COOKIE; DAIRY PRODUCT; DOUGH; FOOD ANALYSIS; FOOD COLOR; FOOD PROCESSING; FOOD STORAGE; GREENING REACTION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HONEY; HUMIDITY; LIMIT OF QUANTITATION; LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY; MOISTURE; OXIDATION; PH; PROTEIN CONTENT; ROOM TEMPERATURE; SUNFLOWER BUTTER; CHEMISTRY; OXIDATION REDUCTION REACTION; SUNFLOWER;

CHLOROGENIC ACID; HELIANTHUS; HONEY; OXIDATION-REDUCTION; SWEETENING AGENTS;

EID: 85028461552     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.08.084     Document Type: Article

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