| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541617 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠First order kinetics described the rate at which phenolics leached from the skins. ⺠Phenolics precipitated from the blanch water, further supporting first order kinetics. ⺠The degradation of polymeric compounds increased with time and temperature. ⺠Hydration of the skins increased the extractability of phenolic compounds by 25%. ⺠Approximately 73% of the phenolics leached from the HW skins within the first 2 min.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Christine A. Hughey, Rima Janusziewicz, Carina S. Minardi, Jenny Phung, Brian A. Huffman, Lorenzo Reyes, Bruce E. Wilcox, Anuradha Prakash,