The Role of Dietary Phenolic Compounds in Protein Digestion and Processing Technologies to Improve Their Antinutritive Properties-Reference-Cited by-同舟云学术

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The Role of Dietary Phenolic Compounds in Protein Digestion and Processing Technologies to Improve Their Antinutritive Properties

Published:2017-11-28 Issue:1 Volume:17 Page:82-103
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Cirkovic Velickovic Tanja D.¹²³^ORCID,Stanic-Vucinic Dragana J.³

Affiliation:

1. the Ghent Univ. Global Campus; 119 Songdomunhwa-Ro Yeonsu-Gu Incheon 21985 Korea

2. Faculty of Bioscience Engineering; Ghent Univ.; Coupure Links 653 9000 Ghent Belgium

3. Center of Excellence for Molecular Food Sciences, Faculty of Chemistry; Univ. of Belgrade; Studenstki trg 16 11 000 Belgrade Serbia

Funder

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12320/fullpdf

Reference149 articles.

1. Efffect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds;Abd El-Hady;Lebensm-Wiss Technol,2003

2. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans;Alonso;Food Chem,2000

3. Sea buckthorn (Hippophae rhamnoides) proanthocyanidins inhibit in vitro enzymatic hydrolysis of protein;Arimboor;J Food Sci,2011

4. Interaction of plant polyphenols with salivary proteins;Bennick;Crit Rev Oral Biol Med,2002

5. Berry components inhibit alpha-glucosidase in vitro: synergies between acarbose and polyphenols from black currant and rowanberry;Boath;Food Chem,2012

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