Characteristics of anthocyanins in fortified cakes: a promising potent inhibitor of sucrase, α‐glucosidase and lipase-Reference-Cited by-同舟云学术

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Characteristics of anthocyanins in fortified cakes: a promising potent inhibitor of sucrase, α‐glucosidase and lipase

Published:2022-04-04 Issue:6 Volume:57 Page:3804-3815
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Huang Danlan¹²^ORCID,Teo Ni Zhen¹,Gao Jing¹²,Jin Xiaoxuan¹²,Zhou Weibiao¹²^ORCID

Affiliation:

1. Department of Food Science and Technology National University of Singapore Science Drive 2 Singapore City 117542 Singapore

2. National University of Singapore (Suzhou) Research Institute 377 Linquan Street, Suzhou Industrial Park Jiangsu 215123 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15709

Reference45 articles.

1. Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion

2. Optimized preparation of anthocyanin-rich extract from black rice and its effects on in vitro digestibility

3. Bioavailability of anthocyanins: Gaps in knowledge, challenges and future research

4. Use of a free radical method to evaluate antioxidant activity

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Postprandial glycemic and lipidemic effects of black rice anthocyanin extract fortification in foods of varying macronutrient compositions and matrices;npj Science of Food;2023-11-01

2. Progress on molecular modification and functional applications of anthocyanins;Critical Reviews in Food Science and Nutrition;2023-07-24

3. Inhibitory effect of anthocyanin-enriched fractions from colored potatoes against lipase and α-glucosidase;LWT;2023-07

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