Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Pengzhan Li"'
Publikováno v:
Journal of Functional Foods, Vol 107, Iss , Pp 105642- (2023)
Acylation of anthocyanin with fatty acid has been extensively applied for the improvement of their lipophilicity and stability. However, their functionalities are not fully investigated. This work prepared cyanidin-3-O-glucoside–lauric acid ester (
Externí odkaz:
https://doaj.org/article/dfd9fd63725a46839e2b55f5b0d1e5bb
Autor:
Min Chen, Pengzhan Liu, Hua Zhou, Caihuan Huang, Weiye Zhai, Yuantao Xiao, Juanying Ou, Jun He, Hani El-Nezami, Jie Zheng
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Methylglyoxal (MGO) is a highly reactive precursor which forms advanced glycation end-products (AGEs) in vivo, which lead to metabolic syndrome and chronic diseases. It is also a precursor of various carcinogens, including acrylamide and methylimidaz
Externí odkaz:
https://doaj.org/article/74136350a7b84bfba18aa1f9fcf9c687
Publikováno v:
Frontiers in Nutrition, Vol 7 (2020)
The majority of components in fruits are sensitive to heat-processing. Nevertheless, fruits are becoming popular ingredients in processed foods, like bakery foods. Therefore, the fate of the components in the fruit-involved food during thermal proces
Externí odkaz:
https://doaj.org/article/ead69e36a9ef429e88cda4999d883a0e