Bound phenolics in foods, a review
- Author
- ACOSTA-ESTRADA, Beatriz A1 ; GUTIERREZ-URIBE, Janet A1 ; SERNA-SALDIVAR, Sergio O1
[1] Centro de Biotecnología-FEMSA, School of Biotechnology and Foods, Tecnológico de Monterrey-Campus Monterrey, Av. Eugenio Garza Sada 2501,, Monterrey, N.L. CP. 64849, Mexico - Source
Food chemistry. 2014, Vol 152, pp 46-55, 10 p ; ref : 1 p.3/4
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Bound phenolics Chemical hydrolysis Fermentation Malting Thermoplastic extrusion Ultrasound assisted hydrolysis
- Keyword (fr)
- Aliment Article synthèse Composé chimique Extrusion Fermentation Hydrolyse Phénoplaste Thermoplastique Ultrason
- Keyword (en)
- Food Review Chemical compound Extrusion Fermentation Hydrolysis Phenoplasts Thermoplastics Ultrasound
- Keyword (es)
- Alimento Artículo síntesis Compuesto químico Extrusión Fermentación Hidrólisis Fenoplasto Termoplástica Ultrasonido
- Classification
- Pascal
- 002 Biological and medical sciences / 002B Medical sciences / 002B03 Toxicology / 002B03H Food toxicology
- Discipline
- Toxicology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28351889
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
10.1016/j.foodchem.2013.11.093 
https://dx.doi.org/10.1016/j.foodchem.2013.11.093
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