Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods
A Ribas-Agustí, O Martín-Belloso… - Critical reviews in …, 2018 - Taylor & Francis
Phenolic compounds are important constituents of plant-based foods, as their presence is
related to protective effects on health. To exert their biological activity, phenolic compounds …
related to protective effects on health. To exert their biological activity, phenolic compounds …
Bioactive compounds and pharmacological and food applications of Syzygium cumini–a review
The present review explores the nutritional, phytochemical and pharmacological potential as
well as diverse food usages of Syzygium cumini. S. cumini is a traditional medicinal plant …
well as diverse food usages of Syzygium cumini. S. cumini is a traditional medicinal plant …
Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions
The present study was aimed to evaluate the interaction between anthocyanins from black
rice and soybean protein isolate (SPI) via non-covalent and covalent bindings and the …
rice and soybean protein isolate (SPI) via non-covalent and covalent bindings and the …
The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests
J Jiang, Z Zhang, J Zhao, Y Liu - Food Chemistry, 2018 - Elsevier
The effects of the interaction of whey protein isolate (WPI) and casein (CS) with chlorogenic
acid (CA; 20, 120 and 240 μmol/g protein) on the structural and functional properties of …
acid (CA; 20, 120 and 240 μmol/g protein) on the structural and functional properties of …
Reducing the allergenic capacity of β-lactoglobulin by covalent conjugation with dietary polyphenols
X Wu, Y Lu, H Xu, D Lin, Z He, H Wu, L Liu, Z Wang - Food Chemistry, 2018 - Elsevier
To help produce hypoallergenic food, this study investigated reducing the allergenicity and
improving the functional properties of bovine β-lactoglobulin (βLG) by covalent conjugation …
improving the functional properties of bovine β-lactoglobulin (βLG) by covalent conjugation …
Phenolic substances in beer: Structural diversity, reactive potential and relevance for brewing process and beer quality
J Wannenmacher, M Gastl… - … Reviews in Food Science …, 2018 - Wiley Online Library
For the past 100 years, polyphenol research has played a central role in brewing science.
The class of phenolic substances comprises simple compounds built of 1 phenolic group as …
The class of phenolic substances comprises simple compounds built of 1 phenolic group as …
Production of protein extracts from Swedish red, green, and brown seaweeds, Porphyra umbilicalis Kützing, Ulva lactuca Linnaeus, and Saccharina latissima …
H Harrysson, M Hayes, F Eimer, NG Carlsson… - Journal of Applied …, 2018 - Springer
The demand for vegetable proteins increases globally and seaweeds are considered novel
and promising protein sources. However, the tough polysaccharide-rich cell walls and the …
and promising protein sources. However, the tough polysaccharide-rich cell walls and the …
Effects of thermal sterilization on soy protein isolate/polyphenol complexes: Aspects of structure, in vitro digestibility and antioxidant activity
C Ren, W Xiong, D Peng, Y He, P Zhou, J Li… - Food research …, 2018 - Elsevier
The main purpose of this work was to investigate the influence of typical thermal sterilization
approaches (pasteurization, high-temperature sterilization) on the structure, in vitro …
approaches (pasteurization, high-temperature sterilization) on the structure, in vitro …
Ultrasound-assisted extraction and bioaccessibility of saponins from edible seeds: quinoa, lentil, fenugreek, soybean and lupin
JN Del Hierro, T Herrera, MR García-Risco… - Food research …, 2018 - Elsevier
The efficient production of saponin-rich extracts is of increasing interest due to the bioactive
properties that have being demonstrated for these compounds. However, saponins have a …
properties that have being demonstrated for these compounds. However, saponins have a …
[HTML][HTML] Understanding differences in protein fractionation from conventional crops, and herbaceous and aquatic biomass-consequences for industrial use
AT Tenorio, KE Kyriakopoulou, E Suarez-Garcia… - Trends in Food Science …, 2018 - Elsevier
Background Alternative protein sources are constantly explored to secure the future food
and protein demand. Among these sources, biomasses originating from algae, seaweed or …
and protein demand. Among these sources, biomasses originating from algae, seaweed or …