Study of physicochemical stability of anthocyanin extracts from black peanut skin and their digestion enzyme and adipogenesis inhibitory activities-Reference-Cited by-同舟云学术

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Study of physicochemical stability of anthocyanin extracts from black peanut skin and their digestion enzyme and adipogenesis inhibitory activities

Published:2019-06 Issue: Volume:107 Page:107-116
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Peng Jinming,Jia Yan,Du Xia,Wang Yue,Yang Zimu,Li Kaikai

Funder

the Natural Science Foundation of China

the Open Research Fund Program of Beijing Key Lab of Plant Resource Research and Development

Beijing Technology and Business University

Hubei Provincial Natural Science Foundation of China

the Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Chemical studies of anthocyanins: A review;Castaneda-Ovando;Food Chemistry,2009

2. Degradation kinetics of anthocyanins in sour cherry juice and concentrate;Cemeroglu;Journal of Food Science,2010

3. Detection of cyanidin in different-colored peanut teste and identification of peanut cyanidin 3-sambubioside;Cheng;Journal of Agricultural and Food Chemistry,2009

4. Molecular regulation of adipocyte differentiation;Cowherd;Seminars in Cell & Developmental Biology,1999

5. Pre-heat ing and polyphenol oxidase inhibition impact on extraction of purple sweet potato anthocyanins;De;Food Chemistry,2015

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2. Kombucha analogs from maqui juice: Consortium age and sugar concentration effects on anthocyanin stability and its relationship with antioxidant activity and digestive enzyme inhibition;Food Chemistry;2023-09

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