Synthesis of a Thiol-β-cyclodextrin, a Potential Agent for Controlling Enzymatic Browning in Fruits and Vegetables-Reference-Cited by-同舟云学术

Synthesis of a Thiol-β-cyclodextrin, a Potential Agent for Controlling Enzymatic Browning in Fruits and Vegetables

Published:2013-11-19 Issue:47 Volume:61 Page:11603-11609
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Manta Carmen¹,Peralta-Altier Gabriela¹,Gioia Larissa¹,Méndez María F.¹,Seoane Gustavo²,Ovsejevi Karen¹

Affiliation:

1. Cátedra de Bioquı́mica, Departamento de Biociencias, Facultad de Quı́mica, Universidad de la República, Gral Flores 2124, Montevideo, Uruguay,

2. Cátedra de Quı́mica Orgánica, Departamento de Quı́mica Orgánica, Facultad de Quı́mica, Universidad de la República, Gral Flores 2124, Montevideo, Uruguay

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf403063s

Reference55 articles.

1. The Molecular Weights of the Schardinger Alpha and Beta Dextrins1

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3. Cyclodextrins: An Overview of the Complexation of Pharmaceutical Proteins

4. Cyclodextrins and their uses: a review

5. Non-covalent associations of cyclomaltooligosaccharides (cyclodextrins) with carotenoids in water. A study on the α- and β-cyclodextrin/ψ,ψ-carotene (lycopene) systems by light scattering, ionspray ionization and tandem mass spectrometry

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