Protein precipitating capacity of phenolics of wild blueberry leaves and fruits

Food Chemistry

Volumn 96, Issue 4, 2006, Pages 640-647

  Naczk, M ^a   Grant, S ^a   Zadernowski, R ^b   Barre, E ^c  

^a ST FRANCIS XAVIER UNIVERSITY   (Canada)

^b UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

^c CAPE BRETON UNIVERSITY   (Canada)

Author keywords

Fruits; Leaves; Lowbush blueberry; pH effect; Phenolic protein interactions; Phenolics; Protein precipitating capacity; Vaccinium angustifolium

Indexed keywords

ACETONE; ALCOHOL; BOVINE SERUM ALBUMIN; PHENOL DERIVATIVE; PLANT EXTRACT; SEPHADEX; TANNIN DERIVATIVE; VEGETABLE PROTEIN;

ARTICLE; BLUEBERRY; ELUTION; EXTRACTION; FRACTIONATION; FREEZE DRYING; FRUIT; NONHUMAN; PH; PLANT LEAF; POLYMERIZATION; PRECIPITATION; STATISTICAL SIGNIFICANCE;

BOVINAE; VACCINIUM; VACCINIUM ANGUSTIFOLIUM;

EID: 28444498926     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.03.017     Document Type: Article

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