Dutch
Albanian
Arabic
Armenian
Azerbaijani
Belarusian
Bengali
Bosnian
Catalan
Czech
Danish
Deutsch
Dutch
English
Estonian
Finnish
Français
Greek
Haitian Creole
Hebrew
Hindi
Hungarian
Icelandic
Indonesian
Irish
Italian
Japanese
Korean
Latvian
Lithuanian
Macedonian
Mongolian
Norwegian
Persian
Polish
Portuguese
Romanian
Russian
Serbian
Slovak
Slovenian
Spanish
Swahili
Swedish
Turkish
Ukrainian
Vietnamese
Български
中文(简体)
中文(繁體)
proanthocyanidin b4/aardappel
De link wordt op het klembord opgeslagen
8 resultaten
Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models.
Alleen geregistreerde gebruikers kunnen artikelen vertalen
Log in Schrijf in
Proanthocyanidins with different structures were prepared from three condensed tannin-rich plant materials and then characterized using HPLC-ESI-MS coupled with thiolysis and MALDI-TOF MS. Their effects on acrylamide formation in asparagine-glucose models and fried potato crisps were determined.
Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins.
Alleen geregistreerde gebruikers kunnen artikelen vertalen
Log in Schrijf in
Dietary intake of potato starch could induce a dramatic increase in blood glucose and is positively associated with chronic metabolic diseases (type II diabetes, cardiovascular disease, etc.). Grape seed proanthocyanidins (GSP) are known to decrease starch digestion by inhibiting digestive enzymes
Addition of lipophilic grape seed proanthocyanidin effectively reduces acrylamide formation.
Alleen geregistreerde gebruikers kunnen artikelen vertalen
Log in Schrijf in
In this paper the relationship between lipophilic grape seed proanthocyanidin (LGSP) and acrylamide formation in potato-based products was investigated. The acrylamide, reducing sugar, asparagine, and 3-aminopropionamide contents were determined by high performance liquid chromatography-mass
Effects of fruit extracts on the formation of acrylamide in model reactions and fried potato crisps.
Alleen geregistreerde gebruikers kunnen artikelen vertalen
Log in Schrijf in
Natural products extracted from plants and fruits have attracted increasing attention for the development of effective inhibitors against the formation of acrylamide during food processing. In this study, six fruit extracts (apple, blueberry, mangosteen, longan, dragon fruit with white flesh, and
Reduction of 5-hydroxymethylfurfural formation by flavan-3-ols in Maillard reaction models and fried potato chips.
Alleen geregistreerde gebruikers kunnen artikelen vertalen
Log in Schrijf in
BACKGROUND
5-Hydroxymethylfurfural (HMF) is regarded as a thermal process contaminant in foods. Six flavan-3-ol fractions were isolated or semisynthesized from sorghum, cranberry and grape seed. Their unit compositions, interflavan linkages and degree of polymerization were characterized. The aim of
Overexpression of the IbMYB1 gene in an orange-fleshed sweet potato cultivar produces a dual-pigmented transgenic sweet potato with improved antioxidant activity.
Alleen geregistreerde gebruikers kunnen artikelen vertalen
Log in Schrijf in
The R2R3-type protein IbMYB1 is a key regulator of anthocyanin biosynthesis in the storage roots of sweet potato [Ipomoea batatas (L.) Lam]. Previously, we demonstrated that IbMYB1 expression stimulated anthocyanin pigmentation in tobacco leaves and Arabidopsis. Here, we generated dual-pigmented
Functional characterization of Dihydroflavonol-4-reductase in anthocyanin biosynthesis of purple sweet potato underlies the direct evidence of anthocyanins function against abiotic stresses.
Alleen geregistreerde gebruikers kunnen artikelen vertalen
Log in Schrijf in
Dihydroflavonol-4-reductase (DFR) is a key enzyme in the catalysis of the stereospecific reduction of dihydroflavonols to leucoanthocyanidins in anthocyanin biosynthesis. In the purple sweet potato (Ipomoea batatas Lam.) cv. Ayamurasaki, expression of the IbDFR gene was strongly associated with
Dietary plant materials reduce acrylamide formation in cookie and starch-based model systems.
Alleen geregistreerde gebruikers kunnen artikelen vertalen
Log in Schrijf in
BACKGROUND
Dietary plant materials have attracted much attention because of their health benefits to humans. Acrylamide is found in various heated carbohydrate-rich foods. Our previous results showed that crude aqueous extracts from diverse dietary plants and some phenolic compounds could mitigate
De meest complete database met geneeskrachtige kruiden, ondersteund door de wetenschap
- Werkt in 55 talen
- Kruidengeneesmiddelen gesteund door de wetenschap
- Kruidenherkenning door beeld
- Interactieve GPS-kaart - tag kruiden op locatie (binnenkort beschikbaar)
- Lees wetenschappelijke publicaties met betrekking tot uw zoekopdracht
- Zoek medicinale kruiden op hun effecten
- Organiseer uw interesses en blijf op de hoogte van nieuwsonderzoek, klinische onderzoeken en patenten
Typ een symptoom of een ziekte en lees over kruiden die kunnen helpen, typ een kruid en zie ziekten en symptomen waartegen het wordt gebruikt.
* Alle informatie is gebaseerd op gepubliceerd wetenschappelijk onderzoek
