Phenolic inhibitors of α-amylase and trypsin enzymes by extracts from pears, lentils, and cocoa

Journal of Food Protection

Volumn 59, Issue 2, 1996, Pages 185-192

  Quesada, Cristina ^a   Bartolomé, Begona ^a   Nieto, Ofelia ^b   Gómez Cordovés, Carmen ^a   Hernández, Teresa ^a   Estrella, Isabel ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b INSTITUTO DE QUÍMICA ORGÁNICA GENERAL   (Spain)

Author keywords

Cocoa; Condensed tannins; Enzymatic inhibition; Lentils; Pears; Phenols; Tannic acid; Trypsin; Amylase

Indexed keywords

EID: 0000428599     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-59.2.185     Document Type: Article

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