Stability and bioactivity of a Bowman–Birk inhibitor in orange juice during processing and storage (English)
National licence
- New search for: Amigo-Benavent, Miryam
- New search for: Nitride, Chiara
- New search for: Bravo, Laura
- New search for: Ferranti, Pasquale
- New search for: del Castillo, M. Dolore
- New search for: Amigo-Benavent, Miryam
- New search for: Nitride, Chiara
- New search for: Bravo, Laura
- New search for: Ferranti, Pasquale
- New search for: del Castillo, M. Dolore
In:
Food & Function
;
4
, 7
;
1051-1060
;
2013
- Article (Journal) / Electronic Resource
-
Title:Stability and bioactivity of a Bowman–Birk inhibitor in orange juice during processing and storage
-
Contributors:Amigo-Benavent, Miryam ( author ) / Nitride, Chiara ( author ) / Bravo, Laura ( author ) / Ferranti, Pasquale ( author ) / del Castillo, M. Dolore ( author )
-
Published in:Food & Function ; 4, 7 ; 1051-1060
-
Publisher:
- New search for: The Royal Society of Chemistry
-
Publication date:2013-06-25
-
Size:10 pages
-
ISSN:
-
Coden:
-
DOI:
-
Type of media:Article (Journal)
-
Type of material:Electronic Resource
-
Language:English
-
Source:
Table of contents – Volume 4, Issue 7
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.
- 993
-
Front cover| 2013
- 995
-
Contents list| 2013
- 1000
-
Maillard Reaction: an ever green hot topic in food and biological scienceFogliano, Vincenzo / Birlouez-Aragon, Inè et al. | 2013
- 1001
-
Furan: a critical heat induced dietary contaminantMariotti, María S. / Granby, Kit / Rozowski, Jaime / Pedreschi, Franco et al. | 2013
- 1016
-
Effects of diets supplemented with MRPs from bread crust on the food intake and body weights in ratsDelgado-Andrade, Cristina / Roncero-Ramos, Irene / Haro, Ana / Morales, Francisco J. / Seiquer, Isabel / Navarro, María Pilar et al. | 2013
- 1023
-
The effect of an AGE-rich dietary extract on the activation of NF-κB depends on the cell model usedPötzsch, S. / Blankenhorn, A. / Navarrete Santos, A. / Silber, R.-E. / Somoza, V. / Simm, A. et al. | 2013
- 1032
-
Metabolic transit of Nε-carboxymethyl-lysine after consumption of AGEs from bread crustRoncero-Ramos, Irene / Delgado-Andrade, Cristina / Tessier, Frédéric J. / Niquet-Léridon, Céline / Strauch, Christopher / Monnier, Vincent M. / Navarro, María Pilar et al. | 2013
- 1040
-
Characterisation of “caramel-type” thermal decomposition products of selected monosaccharides including fructose, mannose, galactose, arabinose and ribose by advanced electrospray ionization mass spectrometry methodsGolon, Agnieszka / Kuhnert, Nikolai et al. | 2013
- 1051
-
Stability and bioactivity of a Bowman–Birk inhibitor in orange juice during processing and storageAmigo-Benavent, Miryam / Nitride, Chiara / Bravo, Laura / Ferranti, Pasquale / del Castillo, M. Dolore et al. | 2013
- 1061
-
Investigation of heat induced reactions between lipid oxidation products and amino acids in lipid rich model systems and hazelnutsKarademir, Yeşim / Göncüoğlu, Neslihan / Gökmen, Vural et al. | 2013
- 1067
-
Formation mechanism and characterization of dilysyl-dipyrrolones, the Maillard-type yellow pigmentsNomi, Yuri / Masuzaki, Ruriko / Terasawa, Naoko / Takenaka, Makiko / Ono, Hiroshi / Otsuka, Yuzuru / Murata, Masatsune et al. | 2013
- 1076
-
Formation and distribution of 2,4-dihydroxy-2,5-dimethyl-3(2H)-thiophenone, a pigment, an aroma and a biologically active compound formed by the Maillard reaction, in foods and beveragesFurusawa, Rina / Goto, Chiaki / Satoh, Miki / Nomi, Yuri / Murata, Masatsune et al. | 2013
- 1082
-
How does roasting affect the antioxidants of a coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled with size exclusion chromatographySmrke, Samo / Opitz, Sebastian E. W. / Vovk, Irena / Yeretzian, Chahan et al. | 2013
- 1093
-
Response surface methodology as optimization strategy for reduction of reactive carbonyl species in foods by means of phenolic chemistryKokkinidou, Smaro / Peterson, Devin G. et al. | 2013
- 1105
-
A holistic approach towards defined product attributes by Maillard-type food processingDavidek, Toma / Illmann, Silke / Rytz, Andrea / Blank, Imre et al. | 2013
- 1111
-
Nε-Carboxymethyllysine (CML), a Maillard reaction product, stimulates serotonin release and activates the receptor for advanced glycation end products (RAGE) in SH-SY5Y cellsHolik, Ann-Katrin / Rohm, Barbara / Somoza, Mark M. / Somoza, Veronika et al. | 2013
- 1121
-
Back cover| 2013