Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis.
about
The green tea polyphenol (-)-epigallocatechin gallate precipitates salivary proteins including alpha-amylase: biochemical implications for oral health.Thermodynamic aspects of biopolymer functionality in biological systems, foods, and beverages.A new look on protein-polyphenol complexation during honey storage: is this a random or organized event with the help of dirigent-like proteins?Identification of two key genes controlling chill haze stability of beer in barley (Hordeum vulgare L).Interactions between polyphenols and macromolecules: quantification methods and mechanisms.Recent developments on polyphenol–protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system.Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods.Inhibitory mechanisms of tea polyphenols on the ultraviolet B-activated phosphatidylinositol 3-kinase-dependent pathway.Fractionation and purification of bioactive compounds obtained from a brewery waste stream.Collagen-collagen interactions mediated by plant-derived proanthocyanidins: A spectroscopic and atomic force microscopy study.Comparison of cheese and paneer whey for production of a functional pineapple beverage: Nutraceutical properties and Shelf life.Fast determination of procyanidins and other phenolic compounds in food samples by micellar electrokinetic chromatography using acidic buffers.Study of non-covalent complexation between catechin derivatives and peptides by electrospray ionization mass spectrometry.Stability and immunogenicity of hypoallergenic peanut protein-polyphenol complexes during in vitro pepsin digestion.Mechanism of inhibition of rice bran lipase by polyphenols: a case study with chlorogenic acid and caffeic acid.Development of engineered yeast for biosorption of beer haze-active polyphenols.Extraction of Pathogenesis-Related Proteins and Phenolics in Sauvignon Blanc as Affected by Grape Harvesting and Processing Conditions.Cloning and expression of a novel prolyl endopeptidase from Aspergillus oryzae and its application in beer stabilization.Immobilization of proline-specific endoprotease on nonporous silica nanoparticles functionalized with amino group.Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of "Merlot" and "Ruby" Grapes ()Protein evolution during the early stages of white winemaking and its relations with wine stability
P2860
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P2860
Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis.
description
1999 nî lūn-bûn
@nan
1999 թուականի Փետրուարին հրատարակուած գիտական յօդուած
@hyw
1999 թվականի փետրվարին հրատարակված գիտական հոդված
@hy
1999年の論文
@ja
1999年論文
@yue
1999年論文
@zh-hant
1999年論文
@zh-hk
1999年論文
@zh-mo
1999年論文
@zh-tw
1999年论文
@wuu
name
Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis.
@ast
Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis.
@en
type
label
Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis.
@ast
Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis.
@en
prefLabel
Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis.
@ast
Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis.
@en
P356
P1476
Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis.
@en
P2093
Siebert KJ
P304
P356
10.1021/JF980703O
P407
P577
1999-02-01T00:00:00Z