Spermidine Derivatives in Lulo (Solanum quitoense Lam.) Fruit: Sensory (Taste) versus Biofunctional (ACE-Inhibition) Properties-Reference-Cited by-同舟云学术

Spermidine Derivatives in Lulo (Solanum quitoense Lam.) Fruit: Sensory (Taste) versus Biofunctional (ACE-Inhibition) Properties

Published:2016-06-21 Issue:26 Volume:64 Page:5375-5383
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Forero Diana Paola¹,Masatani Chieko²,Fujimoto Yoshinori²,Coy-Barrera Ericsson³,Peterson Devin G.⁴,Osorio Coralia¹

Affiliation:

1. Departamento de Química, Universidad Nacional de Colombia, AA 14490, Bogotá, Colombia

2. Department of Chemistry and Materials Science, Tokyo Institute of Technology, Meguro, Tokyo 152-8551, Japan

3. Laboratorio de Química Bioorgánica, Departamento de Química, Facultad de Ciencias Básicas y Aplicadas, Universidad Militar Nueva Granada, AA 49300, Bogotá, Colombia

4. Department of Food Science and Nutrition, 145 Food Science and Nutrition Building, 1334 Eckles Avenue, University of Minnesota, St. Paul, Minnesota 55108, United States

Funder

Departamento Administrativo de Ciencia, Tecnologia e Innovacion-COLCIENCIAS

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b01631

Reference35 articles.

1. Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma

2. Effect of different drying methods on morphological, thermal, and biofunctional properties of lulo (Solanum quitoense Lam.) fruit powders

3. Optimization of spray drying conditions for lulo (Solanum quitoense L.) pulp