Inhibitory Effects of Green Tea Polyphenols on the Retrogradation of Starches from Different Botanical Sources-Reference-Cited by-同舟云学术

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Inhibitory Effects of Green Tea Polyphenols on the Retrogradation of Starches from Different Botanical Sources

Published:2011-12-04 Issue:8 Volume:6 Page:2177-2181
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Xiao Huaxi,Lin Qinlu,Liu Gao-Qiang,Wu Yue,Wu Wei,Fu Xiangjin

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-011-0739-8.pdf

Reference20 articles.

1. Beta, T., & Corke, H. (2004). Effect of ferulic acid and catechin on sorghum and maize starch pasting properties. Cereal Chemistry, 81, 418–422.

2. Chung, H. J., Woo, K. S., & Lim, S. T. (2004). Glass transition and enthalpy relaxation of cross-linked corn starches. Carbohydrate Polymers, 55, 9–15.

3. Feillet-Coudray, C., Sutra, T., Fouret, G., Ramos, J., Wrutniak-Cabello, C., Cabello, G., et al. (2009). Oxidative stress in rats fed a high-fat high-sucrose diet and preventive effect of polyphenols: Involvement of mitochondrial and MAD(P)H oxidase systems. Free Radical Biology & Medicine, 46, 624–632.

4. Hoover, R. (2001). Composition, molecular structure, and physicochemical properties of tuber and root starches: A review. Carbohydrate Polymers, 45, 253–267.

5. Kim, J. O., Kim, W. S., & Shin, M. S. (1997). A comparative of rice starch and α-amylase study on retrogradation gels by DSC, X-ray methods. Starch, 49, 71–75.

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