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Interactions between polyphenols and polysaccharides: Mechanisms and consequences in food processing and digestion
Catherine M.G.C. Renard, Aude A. Watrelot, Carine Le Bourvellec
Sécurité et Qualité des Produits d'Origine Végétale
来源Trends in Food Science & Technology
年份2016
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学术脉络
学科主题
生物医学Polysaccharides and Plant Cell Walls
Fermentation and Sensory Analysis · Phytochemicals and Antioxidant Activities
参考文献 74
Direct thiolysis on crude apple materials for high-performance liquid chromatography characterization and quantification of polyphenols in cider apple tissues and juices
被引 119Sylvain Guyot, Nathalie Marnet, Philippe Sanoner · Methods in enzymology on CD-ROM/Methods in enzymology · 2001
Non-covalent interaction between procyanidins and apple cell wall material
被引 250Carine Le Bourvellec, Sylvain Guyot, Catherine M.G.C. Renard · Biochimica et Biophysica Acta (BBA) - General Subjects · 2004
Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines
被引 164Marie‐Agnès Ducasse, Rose-Marie Canal-Llauberes, Marie de Lumley · Food Chemistry · 2009
此处列出前 3 条
引用本文 286
The Interactions between Polyphenols and Microorganisms, Especially Gut Microbiota
被引 412Małgorzata Makarewicz, Iwona Drożdż, Tomasz Tarko · Antioxidants · 2021
Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review
被引 382Rocío Gutiérrez‐Escobar, María José Aliaño–González, Emma Cantos‐Villar · Molecules · 2021
Non-covalent dietary fiber - Polyphenol interactions and their influence on polyphenol bioaccessibility
被引 346Lidija Jakobek, Petra Matić · Trends in Food Science & Technology · 2018
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