Reddish coloration of chinese quince (Pseudocydonia sinensis) procyanidins during heat treatment and effect on antioxidant and antiinfluenza viral activities
- Author
- HAMAUZU, Yasunori1 ; KUME, Chihiro1 ; YASUI, Hisako1 ; FUJITA, Tomoyuki1
[1] Department of Sciences of Functional Foods, Graduate School of Agriculture, Shinshu University, 8304 Minamiminowa 399-4598, Japan - Source
Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 4, pp 1221-1226, 6 p ; ref : 15 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Polyphenol antiinfluenza viral activity antioxidant activity coloration denaturation flavan-3-ol heating
- Keyword (fr)
- Antioxydant Chauffage Coing Coloration Dénaturation Flavanol Flavonoïde Polyphénol Proanthocyanidine Traitement thermique Virus Flavonol polymère Procyanidine Fruit
- Keyword (en)
- Antioxidant Heating Quince Coloration Denaturation Flavanol Flavonoid Polyphenol Proanthocyanidin Heat treatment Virus Fruit
- Keyword (es)
- Antioxidante Calefacción Membrillo Coloración Desnaturalización Flavanol Flavonoide Polifenol Proantocianidina Tratamiento térmico Virus Fruto
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18553774
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf061836+ 
https://dx.doi.org/10.1021/jf061836+
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