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Phenols / Staple foods / Tubers / Anthocyanidins / Anthocyanin / Phenolic content in wine / Sweet potato / Hibiscus tiliaceus / Cyanidin / Food and drink / Phenolic compounds in wine / Chemistry


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Document Date: 2013-05-31 01:38:45


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City

Boca Raton / Kano / San Diego / New York / Braunschweig / Wrolstadt / /

Company

Gould / Nutraceutical / Matsuda / Shimizu / Pazmino-Duran AE / CRC Press / Elsevier Inc. / Honda / /

Country

Indonesia / Japan / United States / Korea / New Zealand / /

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Facility

Peter Winterhalter* Institute of Food Chemistry / Plant Physiology / National Institute of Crop Science / North Carolina State University / /

IndustryTerm

aseptic processing / potential food colorants / hyperspectral imaging / food systems / natural food colorants / food colorants / purple-fleshed sweet potato beverage / alcoholic fermented beverage / healthy food additive / natural food colorant / /

MedicalCondition

cardiovascular disorders / cancer / hyperglycemia / macular degeneration / obesity / MS / /

Organization

North Carolina State University Raleigh / National Institute of Crop Science / Japanese PSP / Technische Universität Braunschweig / Japanese Society for Food Science and Technology / Peter Winterhalter* Institute of Food Chemistry / Society of High Technology / /

Person

Silke Hillebrand / /

Position

Kähkönen MP / Thompson RT / Cao / Corresponding author / /

ProvinceOrState

Florida / North Carolina / New York / /

PublishedMedium

Journal of Agricultural and Food Chemistry / Journal of Food Science / Plant Physiology / /

Technology

Biotechnology / spectroscopy / microwave / apoptosis / /

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