Effects of Cooking Methods on Anthocyanins and Total Phenolics in Purple-Fleshed Sweet Potato-Reference-Cited by-同舟云学术

Effects of Cooking Methods on Anthocyanins and Total Phenolics in Purple-Fleshed Sweet Potato

Published:2015-12-15 Issue:5 Volume:40 Page:1054-1063
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Hong Kyung Hwa¹,Koh Eunmi²

Affiliation:

1. Department of Fashion Design and Merchandising; Kongju National University; Chungnam South Korea

2. Department of Food and Nutrition; College of Natural Sciences; Seoul Women's University; Seoul 139-774 South Korea

Funder

Seoul Women's University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12686/fullpdf

Reference28 articles.

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3. Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling;Burgos;J. Food Comp. Anal.,2013

4. Color and stability of the six common anthocyanin 3-glucosides in aqueous solution;Cabrita;Food Chem.,2000

5. Optimizing conditions for anthocyanins extraction from purple sweet potato using response surface methodology (RSM);Fan;LWT - Food Sci. Technol.,2008

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