Antioxidant Properties of Isolated Compounds from Banana Rhizome-Reference-Cited by-同舟云学术

Antioxidant Properties of Isolated Compounds from Banana Rhizome

Published:2014-05 Issue:5 Volume:79 Page:H988-H1001
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Kandasamy Saravanan¹,Baggu Chinnababu²,Javagal Manjunatha Rangaswamy³,Lingamallu Jaganmohan Rao³,Yenamandra Venkateswarlu²,Aradhya Somaradhya Mallikarjuna¹

Affiliation:

1. Dept. of Fruit and Vegetable Technology; Central Food Technological Research Institute; Mysore-570 020 Karnataka India

2. Natural Product Chemistry Laboratory; Organic Div.-1; CSIR-Indian Institute of Chemical Technology; Hyderabad-500 007 Andhra Pradesh India

3. Dept. of Plantation Products; Spices and Flavor Technology; CSIR-Central Food Technological Research Institute; Mysore-570 020 Karnataka India

Publisher

Wiley

Subject

Food Science

Reference15 articles.

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2. Plantain or edible banana (Musa x paradisiaca var-sapiemtum) some lesser known folk uses in India;Pushpangadan;Anc Sci Life,1989

3. Potential nutraceutical food beverage with antioxidant properties from banana plant bio-waste (Pseudostem and Rhizome);Saravanan;Food Funct,2011a

4. Polyphenols of pseudostem of different banana cultivars and their antioxidant activities;Saravanan;J Agric Food Chem,2011b

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