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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