Kinetic Study of Catechin Stability: Effects of pH, Concentration, and Temperature
- Author
- NA LI2 ; TAYLOR, Lynne S2 ; FERRUZZI, Mario G1 ; MAUER, Lisa J1
[1] Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907, United States
[2] Department of Industrial and Physical Pharmacy, Purdue University, 575 Stadium Mall Drive, West Lafayette, Indiana 47907, United States - Source
Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 51, pp 12531-12539, 9 p ; ref : 28 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- EGCG kinetic model pH shelf life stability tea
- Keyword (fr)
- Catéchine Cinétique Conservation aliment Durée conservation Effet concentration Flavanol Flavonoïde Modèle cinétique Qualité Stabilité Température Thé pH Polyphénol
- Keyword (en)
- Catechin Kinetics Food preservation Shelf life Concentration effect Flavanol Flavonoid Kinetic model Quality Stability Temperature Tea pH Polyphenol
- Keyword (es)
- Catequina Cinética Conservación alimento Tiempo conservación Efecto concentración Flavanol Flavonoide Modelo cinético Calidad Estabilidad Temperatura Té pH Polifenol
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B12 Coffee, tea and other stimulative beverage industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26764616
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf304116s 
https://dx.doi.org/10.1021/jf304116s
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