Effects of α -, β - and maltosyl-β -cyclodextrins use on the glucoraphanin-sulforaphane system of broccoli juice-Reference-Cited by-同舟云学术

Effects of α -, β - and maltosyl-β -cyclodextrins use on the glucoraphanin-sulforaphane system of broccoli juice

Published:2018-09-17 Issue:2 Volume:99 Page:941-946
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Martínez-Hernández Ginés B¹,Venzke-Klug Tâmmila¹,Carrión-Monteagudo María del Mar¹,Artés Calero Francisco¹,López-Nicolás José M²,Artés-Hernández Francisco¹^ORCID

Affiliation:

1. Postharvest and Refrigeration Group, Department of Food Engineering; Universidad Politécnica de Cartagena; Cartagena Spain

2. Department of Biochemistry and Molecular Biology-A, Faculty of Biology; University of Murcia; Murcia Spain

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundación Séneca

Ministerio de Economía y Competitividad

Universidad Politécnica de Cartagena

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9269/fullpdf

Reference39 articles.

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3. Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: a review;Comunian;Food Hydrocolloids,2016

4. Preparation of the β-cyclodextrin-vitamin C (β-CD-Vc) inclusion complex under high hydrostatic pressure (HHP);Hu;Carbohydr Polym,2012

5. Solute-solvent interactions between cyclodextrin and water: a molecular mechanical study;Linert;Chem Phys,1992

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