Thermal Degradation of Anthocyanins from Purple Potato (Cv. Purple Majesty) and Impact on Antioxidant Capacity

Journal article

Peer reviewed

Balunkeswar NAYAK, Jose De J BERRIOS, Joseph R POWERS and JUMING JUMING TANG

Journal of agricultural and food chemistry, Vol.59(20), pp.11040-11049

2011

Handle:

https://hdl.handle.net/2376/110181

PMID: 21800848

Abstract

Fundamental and applied biological sciences. Psychology

Food industries

Biological and medical sciences

Fruit and vegetable industries

6 Record Views

Title: Thermal Degradation of Anthocyanins from Purple Potato (Cv. Purple Majesty) and Impact on Antioxidant Capacity
Creators: Balunkeswar NAYAK - Department of Biological Systems Engineering, Washington State University, Pullman, Washington 99163, United States
Jose De J BERRIOS - Processed Foods Research Unit, WRRC, ARS, U.S. Department of Agriculture, 800 Buchanan Street, Albany, California 94710, United States
Joseph R POWERS - School of Food Science, Washington State University, Pullman, Washington 99163, United States
JUMING JUMING TANG - Department of Biological Systems Engineering, Washington State University, Pullman, Washington 99163, United States
Publication Details: Journal of agricultural and food chemistry, Vol.59(20), pp.11040-11049
Academic Unit: Food Science, School of
Publisher: American Chemical Society; Washington, DC
Identifiers: 99900547183201842
Language: English
Resource Type: Journal article