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Formation of red colour on chewing areca nut with slaked lime.
Mathew, A. G. (1971) Formation of red colour on chewing areca nut with slaked lime. Journal of Food Science and Technology (Mysore), 8 (3). 140-142, 7 ref..
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Abstract
The spectral characteristics of the individual polyphenols of areca nut were determined both on alkaline autoxidation and enzymic oxidation with a view to studying the mechanism of formation of a red colour on chewing of areca nut. The initial products were found to be mainly red-coloured orthoquinones which subsequently take part in complex reactions.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | COLOUR-; Colour formation in chewing areca nut; BETEL-NUTS; POLYPHENOLS-; Polyphenols in areca nuts |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 17 Mar 2010 09:47 |
| Last Modified: | 17 Mar 2010 09:47 |
| URI: | http://ir.cftri.res.in/id/eprint/7275 |
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