Polyphenol–cellulose interactions: effects of pH, temperature and salt (English)
- New search for: Phan, Anh Dao T
- New search for: Phan, Anh Dao T
- New search for: D'Arcy, Bruce R
- New search for: Gidley, Michael J
In:
International journal of food science & technology
;
51
, 1
; 203-211
;
2016
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ISSN:
- Article (Journal) / Print
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Title:Polyphenol–cellulose interactions: effects of pH, temperature and salt
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Contributors:
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Published in:International journal of food science & technology ; 51, 1 ; 203-211
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Publisher:
- New search for: Blackwell
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Place of publication:Oxford
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Publication date:2016
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ISSN:
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ZDBID:
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DOI:
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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: 275/5800
- New search for: 58.34 / 44.21
- Further information on Basic classification
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Keywords:
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Source:
Table of contents – Volume 51, Issue 1
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.
- 1
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Food ingredients, processing, structure and functionality: the success for the global food industryBrennan, Charles S. et al. | 2016
- 3
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The sensory acceptance of fibre‐enriched cereal foods: a meta‐analysisGrigor, John M. / Brennan, Charles S. / Hutchings, Scott C. / Rowlands, David S. et al. | 2016
- 14
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Influence of malting and lactic acid fermentation on functional bioactive components in cereal‐based raw materials: a review paperHassani, Ahmed / Procopio, Susanne / Becker, Thomas et al. | 2016
- 23
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Is there a link between dietary phytoestrogens and reproductive health in men? A meta‐analysis of data from the USA and ChinaLim, David / Shaw, Ian C. et al. | 2016
- 30
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Critical assessment of antioxidant‐related parameters of honeySancho, M. Teresa / Pascual‐Maté, Ana / Rodríguez‐Morales, Elena G. / Osés, Sandra M. / Escriche, Isabel / Periche, Ángela / Fernández‐Muiño, Miguel A. et al. | 2016
- 37
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Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meatOjha, Kumari Shikha / Keenan, Derek F. / Bright, Aurelia / Kerry, Joseph P. / Tiwari, Brijesh K. et al. | 2016
- 46
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Antioxidant activities of Thai pigmented rice cultivars and application in sunflower oilChinprahast, Ninnart / Tungsomboon, Teerapat / Nagao, Patlapa et al. | 2016
- 54
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Development of antipeptide enzyme‐linked immunosorbent assay for determination of gelatin in confectionery productsTukiran, Nur Azira / Ismail, Amin / Mustafa, Shuhaimi / Hamid, Muhajir et al. | 2016
- 61
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Preparation and characterisation of surface‐active pectin from soya hulls by phosphate‐assisted subcritical water combined with ultrasonic treatmentLiu, Chun / Cheng, Fen‐Fen / Wang, Jin‐Mei / Wan, Zhi‐Li / Sun, Ying‐En / Yang, Xiao‐Quan et al. | 2016
- 69
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Physicochemical and sensory characteristics of soya protein isolate hydrolysates with added substrate‐like amino acidsZhang, Jianan / Xu, Jucai / Liu, Lei / Liu, Yang / Zhao, Tiantian / Wu, Changping / Sun‐Waterhouse, Dongxiao / Zhao, Mouming / Su, Guowan et al. | 2016
- 78
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Physicochemical assessment of fresh chilled dairy dessert supplemented with wheat germMajzoobi, Mahsa / Ghiasi, Fatemeh / Farahnaky, Asgar et al. | 2016
- 87
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Edible coatings enriched with essential oils for extending the shelf‐life of ‘Bravo de Esmolfe’ fresh‐cut applesGuerreiro, Adriana C. / Gago, Custódia M. L. / Faleiro, Maria L. / Miguel, Maria G. C. / Antunes, Maria D. C. et al. | 2016
- 96
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Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausagesHam, Youn‐Kyung / Hwang, Ko‐Eun / Kim, Hyun‐Wook / Song, Dong‐Heon / Kim, Yong‐Jae / Choi, Yun‐Sang / Kim, Cheon‐Jei et al. | 2016
- 105
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Potentiality of Bacillus amyloliquefaciensKFCC11574P isolated from Korean traditional doenjang as a starter in the production of functional soya bean pasteHong, Yeun / Jung, Hyun‐Ji / Han, Seon‐Kyeong / Kim, Hae‐Yeong et al. | 2016
- 114
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Effects of feed moisture and extruder screw speed and temperature on physical characteristics and antioxidant activity of extruded proso millet (Panicum miliaceum) flourGulati, Paridhi / Weier, Steven A. / Santra, Dipak / Subbiah, Jeyamkondan / Rose, Devin J. et al. | 2016
- 123
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Effects of TiO2–UVC photocatalysis and thermal pasteurisation on microbial inactivation and quality characteristics of the Korean rice‐and‐malt drink sikhyeShahbaz, Hafiz M. / Kim, Sanghun / Hong, Jungyeon / Kim, Jeong Un / Lee, Dong‐Un / Ghafoor, Kashif / Park, Jiyong et al. | 2016
- 133
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Effect of fermentation by Aspergillus oryzae on the biochemical and sensory properties of anchovy (Engraulis japonicus) fish sauceSun, Jianan / Yu, Xiaohang / Fang, Bohuan / Ma, Lei / Xue, Changhu / Zhang, Zhaohui / Mao, Xiangzhao et al. | 2016
- 142
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Mixing properties and rheological characteristics of dough used to make potato‐cereal soft wrapsHelgerud, Trygve / Schüller, Reidar B. / Dessev, Tzvetelin / Rukke, Elling O. / Knutsen, Svein H. / Afseth, Nils K. / Ballance, Simon et al. | 2016
- 150
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Development of a rapid and highly sensitive determination of triacylglycerol in lipids fraction of foodstuffsTsuzuki, Wakako et al. | 2016
- 156
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Sword bean (Canavalia gladiata) as a source of antioxidant phenolicsGan, Ren‐You / Lui, Wing‐Yee / Corke, Harold et al. | 2016
- 163
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Antioxidative and anti‐inflammatory potential of phenolics from purple basil (Ocimum basilicum L.) leaves induced by jasmonic, arachidonic and β‐aminobutyric acid elicitationZłotek, Urszula / Szymanowska, Urszula / Karaś, Monika / Świeca, Michał et al. | 2016
- 171
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Effects of pulsed electric fields on the survival behaviour of Saccharomyces cerevisiae suspended in single solutions of low concentrationWang, Man‐Sheng / Zeng, Xin‐An / Brennan, Charles S. / Brennan, Margaret A. / Han, Zhong et al. | 2016
- 180
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Study of the impact of a new hurdle technology composed of electro‐activated solution and low heat treatment on the canned pea and corn quality and microbial safetyLiato, Viacheslav / Labrie, Steve / Benali, Marzouk / Aïder, Mohammed et al. | 2016
- 194
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Extraction and characterisation of Riceberry bran protein hydrolysate using enzymatic hydrolysisThamnarathip, Parichart / Jangchud, Kamolwan / Jangchud, Anuvat / Nitisinprasert, Sunee / Tadakittisarn, Sukuntaros / Vardhanabhuti, Bongkosh et al. | 2016
- 203
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Polyphenol–cellulose interactions: effects of pH, temperature and saltPhan, Anh Dao T. / D'Arcy, Bruce R. / Gidley, Michael J. et al. | 2016
- 212
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Effect of superfine grinding on physicochemical and antioxidant properties of pomegranate peelZhong, Chen / Zu, Yuangang / Zhao, Xiuhua / Li, Yong / Ge, Yunlong / Wu, Weiwei / Zhang, Yin / Li, Yuanyuan / Guo, Dongjie et al. | 2016
- 222
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Diversity of polyphenols in the peel of apple (Malus sp.) germplasm from different countries of originGuo, Shaojian / Guan, Le / Cao, Yuegang / Li, Chunfeng / Chen, Jie / Li, Jihu / Liu, Guotian / Li, Shaohua / Wu, Benhong et al. | 2016
- 231
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Phenolic contents, antioxidant activities and potential bioaccessibilities of industrial pomegranate nectar processing wastesSurek, Ece / Nilufer‐Erdil, Dilara et al. | 2016
- 240
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Comparative study of the essential oils of three Beilschmiedia species and their biological activitiesSalleh, Wan Mohd Nuzul Hakimi Wan / Ahmad, Farediah / Khong, Heng Yen / Mohamed Zulkifli, Razauden et al. | 2016
- 250
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Sorption isotherms and thermodynamic properties of grated Parmesan cheeseFreitas, Mírian Luisa Faria / Polachini, Tiago Carregari / de Souza, Ana Cristina / Telis‐Romero, Javier et al. | 2016
- 260
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Anthocyanin profile of young red wines of Tannat, Syrah and Merlot made using maceration enzymes and cold soakGonzález‐Neves, Gustavo / Favre, Guzmán / Piccardo, Diego / Gil, Graciela et al. | 2016
- 268
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Smoking and polyphenols’ addition to improve freshwater mullet (Mugil cephalus) fillets’ quality attributes during refrigerated storageBouzgarrou, Olfa / El Mzougui, Nadia / Sadok, Saloua et al. | 2016