Interaction of Sorghum Tannins with Wheat Proteins and Effect on in Vitro Starch and Protein Digestibility in a Baked Product Matrix-Reference-Cited by-同舟云学术

Interaction of Sorghum Tannins with Wheat Proteins and Effect on in Vitro Starch and Protein Digestibility in a Baked Product Matrix

Published:2015-01-21 Issue:4 Volume:63 Page:1234-1241
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Dunn Kristen L.,Yang Liyi,Girard Audrey,Bean Scott¹,Awika Joseph M.

Affiliation:

1. USDA-ARS Center for Grain and Animal Health Research, 1515 College Avenue, Manhattan, Kansas 66502, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf504112z

Reference46 articles.

1. USDA-ERS. United States Department of Agriculture: Economic Research Services Food Consumption Database.http://www.ers.usda.gov/data/foodconsumption/(accessed July 20, 2014).

2. Tannin—Protein Interactions

3. Tannin−Protein Complexes as Radical Scavengers and Radical Sinks

4. High molecular weight persimmon tannin is a potent antioxidant both ex vivo and in vivo

5. Comparative antioxidant, antiproliferative and phase II enzyme inducing potential of sorghum (Sorghum bicolor) varieties

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