Study on the Interaction between 3 Flavonoid Compounds and a-Amylase by Fluorescence Spectroscopy and Enzymatic Kinetics (English)
- New search for: Li, Y.
- New search for: Gao, F.
- New search for: Shan, F.
- New search for: Bian, J.
- New search for: Zhao, C.
- New search for: Li, Y.
- New search for: Gao, F.
- New search for: Shan, F.
- New search for: Bian, J.
- New search for: Zhao, C.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
74
, 3
;
C199-C203
;
2009
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ISSN:
- Article (Journal) / Print
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Title:Study on the Interaction between 3 Flavonoid Compounds and a-Amylase by Fluorescence Spectroscopy and Enzymatic Kinetics
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Contributors:
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Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 74, 3 ; C199-C203
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Publisher:
- New search for: Blackwell Publishing Ltd
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Publication date:2009-01-01
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Size:C199-C203
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ISSN:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 664
- Further information on Dewey Decimal Classification
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Classification:
DDC: 664 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 74, Issue 3
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- C193
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Chromatographic Isolation and Characterization of a Novel Peroxidase from Large Lima LegumesWang, S.Y. / Gong, Y.S. / Zhou, J.J. et al. | 2009
- C199
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Study on the Interaction between 3 Flavonoid Compounds and a-Amylase by Fluorescence Spectroscopy and Enzymatic KineticsLi, Y. / Gao, F. / Shan, F. / Bian, J. / Zhao, C. et al. | 2009
- C199
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Study on the Interaction between 3 Flavonoid Compounds and α‐Amylase by Fluorescence Spectroscopy and Enzymatic KineticsLi, Y. / Gao, F. / Shan, F. / Bian, J. / Zhao, C. et al. | 2009
- C204
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Aroma Evaluation of Transgenic, Thaumatin II‐Producing Cucumber FruitsZawirska‐Wojtasiak, R. / Gośliński, M. / Szwacka, M. / Gajc‐Wolska, J. / Mildner‐Szkudlarz, S. et al. | 2009
- C211
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Effects of Phosphates and Salt in Ground Raw and Cooked Farmed Cod (Gadus morhua) Muscle Studied by the Water Holding Capacity (WHC), and Supported by 31P‐NMR MeasurementsJohnsen, S.O. / Jørgensen, K.B. / Birkeland, S. / Skipnes, D. / Skåra, T. et al. | 2009
- C221
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Effect of Actinidin on the Protein Solubility, Water Holding Capacity, Texture, Electrophoretic Pattern of Beef, and on the Quality Attributes of a Sausage ProductAminlari, M. / Shekarforoush, S.S. / Gheisari, H.R. / Golestan, L. et al. | 2009
- C227
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Determination of Anthocyanins, Total Phenolic Content, and Antioxidant Activity in Andes Berry (Rubus glaucus Benth)Garzón, G.A. / Riedl, K.M. / Schwartz, S.J. et al. | 2009
- C233
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Electrospun Zein Fibers as Carriers to Stabilize (−)‐Epigallocatechin GallateLi, Y. / Lim, L.‐T. / Kakuda, Y. et al. | 2009
- C241
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Production and Characterization of Monoclonal Antibodies Specific to Pangasius Catfish, Basa, and TraGajewski, K.G. / Chen, Y‐T. / Hsieh, Y‐H. P. et al. | 2009
- C248
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Stabilizing Oils from Smoked Pink Salmon (Oncorhynchus gorbuscha)Bower, C.K. / Hietala, K.A. / Oliveira, A.C.M. / Wu, T.H. et al. | 2009
- C258
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Phenolic Content and Antioxidant Activity of Primitivo Wine: Comparison among Winemaking TechnologiesBaiano, A. / Terracone, C. / Gambacorta, G. / La Notte, E. et al. | 2009
- C268
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Antioxidant Activities of Purple Rice Bran Extract and Its Effect on the Quality of Low‐NaCl, Phosphate‐Free Patties Made from Channel Catfish (Ictalurus punctatus) Belly Flap MeatMin, B. / Chen, M.‐H. / Green, B.W. et al. | 2009
- C278
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Using Ozonation and Amino Acids to Change Pasting Properties of Rice StarchAn, H.J. / King, J.M. et al. | 2009
- C284
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Comparative Study of Washing Treatments and Alkali Extraction on Gelation Characteristics of Striped Catfish (Pangasius hypophthalmus) Muscle ProteinTadpitchayangkoon, P. / Yongsawatdigul, J. et al. | 2009
- C292
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Rapid Prediction of Composition and Flavor Quality of Cheddar Cheese Using ATR–FTIR SpectroscopySubramanian, A. / Harper, W.J. / Rodriguez‐Saona, L.E. et al. | 2009
- C298
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Extraction, Identification, and Quantification of Flavonoids and Phenolic Acids in Electron Beam‐Irradiated Almond Skin PowderTeets, A.S. / Minardi, C.S. / Sundararaman, M. / Hughey, C.A. / Were, L.M. et al. | 2009
- E121
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Characteristics of Bread Prepared from Wheat Flours Blended with Various Kinds of Newly Developed Rice FloursNakamura, S. / Suzuki, K. / Ohtsubo, K. et al. | 2009
- E131
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Charged Ultrafiltration Membranes Increase the Selectivity of Whey Protein SeparationsBhushan, S. / Etzel, M.R. et al. | 2009
- E140
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Optimization of Gluten‐Free Formulations for French‐Style BreadsMezaize, S. / Chevallier, S. / Le Bail, A. / De Lamballerie, M. et al. | 2009
- E147
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Nondestructive Analysis of Salt, Water, and Protein in Dried Salted Cod using Computed TomographyHåseth, T.T. / Høy, M. / Egelandsdal, B. / Sørheim, O. et al. | 2009
- E154
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Detection of Fecal Residue on Poultry Carcasses by Laser‐Induced Fluorescence ImagingCho, B. / Kim, M.S. / Chao, K. / Lawrence, K. / Park, B. / Kim, K. et al. | 2009
- E160
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Extraction and Physicochemical Characterization of Greater Lizardfish (Saurida tumbil) Skin and Bone GelatinTaheri, A. / Abedian Kenari, A.M. / Gildberg, A. / Behnam, S. et al. | 2009
- H89
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High‐Hydroxypropylated Tapioca Starch Improves Insulin Resistance in Genetically Diabetic KKAy MiceKato, R. / Tachibe, M. / Sugano, S. / Kishida, T. / Ebihara, K. et al. | 2009
- H97
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Influence of Cooking Methods on Antioxidant Activity of VegetablesJiménez‐Monreal, A. M. / García‐Diz, L. / Martínez‐Tomé, M. / Mariscal, M. / Murcia, M. A. et al. | 2009
- iv
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Industrial Applications of Selected JFS Articles| 2009
- M109
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Effects of Ionizing Radiation on Microbial Decontamination, Phenolic Contents, and Antioxidant Properties of TriphalaKumari, N. / Kumar, P. / Mitra, D. / Prasad, B. / Tiwary, B.N. / Varshney, L. et al. | 2009
- M114
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Ultraviolet Light (254 nm) Inactivation of Listeria monocytogenes on Frankfurters That Contain Potassium Lactate and Sodium DiacetateSommers, C.H. / Cooke, P.H. / Fan, X. / Sites, J.E. et al. | 2009
- M120
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Sporulation and Germination Gene Expression Analysis of Bacillus anthracis Sterne Spores in Skim Milk under Heat and Different Intervention TechniquesLiu, Y. / Ream, A. et al. | 2009
- M125
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Modeling the Growth Characteristics of Listeria monocytogenes and Native Microflora in Smoked SalmonHwang, C.‐A. / Sheen, S. et al. | 2009
- M131
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Antimicrobial Efficiency of Essential Oil and Freeze–Thaw Treatments against Escherichia coli O157:H7 and Salmonella enterica Ser. Enteritidis in Strawberry JuiceDuan, J. / Zhao, Y. et al. | 2009
- M138
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Inactivation of Listeria innocua on Frankfurters by Ultraviolet Light and Flash PasteurizationSommers, C.H. / Geveke, D.J. / Pulsfus, S. / Lemmenes, B. et al. | 2009
- R47
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Factors Affecting Rheological Characteristics of Fibril Gels: The Case of β‐Lactoglobulin and α‐LactalbuminLoveday, S.M. / Rao, M.A. / Creamer, L.K. / Singh, H. et al. | 2009
- R47
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Factors Affecting Rheological Characteristics of Fibril Gels: The Case of b-Lactoglobulin and a-LactalbuminLoveday, S. M. / Rao, M. A. / Creamer, L. K. / Singh, H. et al. | 2009
- S123
-
Relationship between Muscle pH and Flesh Color of Atlantic HalibutRoth, B. / Foss, A. / Imsland, A.K. et al. | 2009
- S126
-
Quality Index, Consumer Acceptability, Bioactive Compounds, and Antioxidant Activity of Fresh‐Cut “Ataulfo” Mangoes (Mangifera Indica L.) as Affected by Low‐Temperature StorageRobles‐Sánchez, R.M. / Islas‐Osuna, M.A. / Astiazarán‐García, H. / Vázquez‐Ortiz, F.A. / Martín‐Belloso, O. / Gorinstein, S. / González‐Aguilar, G.A. et al. | 2009
- S135
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Sensory Characteristics and Consumer Acceptability of Decaffeinated Green TeasLee, S.M. / Lee, H.‐S. / Kim, K.‐H. / Kim, K.‐O. et al. | 2009
- S142
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Color Development of Squid Skin as Affected by Oxygen ConcentrationsKinoshita, Y. / Yoshioka, T. / Kato, S. / Konno, K. et al. | 2009
- vi
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Comments for Authors for the Sensory and Food Quality section of JFSStone, Herbert et al. | 2009
- vii
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Letter to the Editor: Salt in BreadBooth, David A. / Conner, Mark T. et al. | 2009