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Polyphenols of custard apple and their role in pink discolouration.

Venkatasubbaiah, G. and Mathew, A. G. (1970) Polyphenols of custard apple and their role in pink discolouration. Journal of Food Science and Technology, 7 (4). 203-204, 6 ref.. ISSN 0022-1155

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Abstract

Polyphenols present in custard apple (CA) (Annona squamosa) extract were determined by paper chromatography; (i) (

Item Type: Article
Uncontrolled Keywords: POLYPHENOLS-; Role of polyphenols in pink discoloration of custard apple; DISCOLORATION-; FRUIT-; CATECHOL-; /Catechin/ in custard apple; EPICATECHOL-; /epicatechin/ in custard apple; PHENOLASES-; /polyphenoloxidase activity in custard apple; ANTHOCYANINS-; /proanthocyanidins/ in custard apple
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 May 2012 10:49
Last Modified: 16 May 2012 10:49
URI: http://ir.cftri.com/id/eprint/7288

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