Influence of metal ions on thermal generation of carbohydrate radicals in native and modified starch studied by EPR-Reference-Cited by-同舟云学术

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Influence of metal ions on thermal generation of carbohydrate radicals in native and modified starch studied by EPR

Published:2013-01-15 Issue:5-6 Volume:65 Page:469-482
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch/Stärke

Author:

Łabanowska Maria,Kurdziel Magdalena,Bidzińska Ewa,Fortuna Teresa,Pietrzyk Sławomir,Przetaczek-Rożnowska Izabela,Rożnowski Jacek

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference42 articles.

1. Importance of food composition data to nutrition and public health;Elmadfa;Eur. J. Clin. Nutr.,2010

2. Vitamin and mineral status: effects on physical performance;Lukaski;Nutrition,2004

3. Adaptation in iron absorption: iron supplementation reduces nonheme-iron but not heme-iron absorption from food;Roughead;Am. J. Clin. Nutr.,2000

4. Mechanolysis of glucose-based polysaccharides as studied by electron spin resonance;Kuzuya;J. Phys. Chem. B,1999

5. Cu2+ ions as a paramagnetic probe in EPR studies of radicals generated thermally in starch;Łabanowska;Starch/Stärke,2008

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