Prathapan et al., 2009 - Google Patents
Effect of heat treatment on curcuminoid, colour value and total polyphenols of fresh turmeric rhizomePrathapan et al., 2009
- Document ID
- 1503220845303088251
- Author
- Prathapan A
- Lukhman M
- Arumughan C
- Sundaresan A
- Raghu K
- Publication year
- Publication venue
- International journal of food science & technology
External Links
Snippet
Studies were undertaken to examine the effect of heat treatment on total phenolic content (TPC), colour value (yellowishness and brightness), polyphenol oxidase (PPO) activity and curcuminoid of fresh turmeric rhizome. Fresh turmeric rhizomes were subjected to heat …
- 244000163122 Curcuma domestica 0 title abstract description 91
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultra-violet light
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