Modeling of thermal degradation kinetics of the C -glucosyl xanthone mangiferin in an aqueous model solution as a function of pH and temperature and protective effect of honeybush extract matrix-Reference-Cited by-同舟云学术

Modeling of thermal degradation kinetics of the C -glucosyl xanthone mangiferin in an aqueous model solution as a function of pH and temperature and protective effect of honeybush extract matrix

Published:2018-01 Issue: Volume:103 Page:103-109
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Beelders Theresa,de Beer Dalene^ORCID,Kidd Martin,Joubert Elizabeth

Funder

Department of Science and Technology, Republic of South Africa

Economic Competitive Support Package for Agroprocessing

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations;Ajila;Innovative Food Science & Emerging Technologies,2010

2. Benzophenone C- and O-glucosides from Cyclopia genistoides (honeybush) inhibit mammalian α-glucosidase;Beelders;Journal of Natural Products,2014

3. Thermal stability of the functional ingredients, glucosylated benzophenones and xanthones of honeybush (Cyclopia genistoides), in an aqueous model solution;Beelders;Food Chemistry,2017

4. Thermal degradation kinetics modeling of benzophenones and xanthones during high-temperature oxidation of Cyclopia genistoides (L.) Vent. plant material;Beelders;Journal of Agricultural and Food Chemistry,2015

5. Comprehensive phenolic profiling of Cyclopia genistoides (L.) Vent. by LC-DAD-MS and -MS/MS reveals novel xanthone and benzophenone constituents;Beelders;Molecules,2014

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