Complexation of resveratrol by native and modified cyclodextrins: Determination of complexation constant by enzymatic, solubility and fluorimetric assays

Food Chemistry

Volumn 111, Issue 1, 2008, Pages 262-267

  Lucas Abellan C ^a   Fortea, M I ^a   Gabaldon J A ^a   Nunez Delicado E ^a  

^a CATHOLIC UNIVERSITY OF MURCIA   (Spain)

Author keywords

Cyclic oligosaccharides; Encapsulation; Enzymatic method; Fluorescence; Physical method; Stilbene

Indexed keywords

2 HYDROXYPROPYL BETA CYCLODEXTRIN; ACETYL BETA CYCLODEXTRIN; ALPHA CYCLODEXTRIN; BETA CYCLODEXTRIN; CARBOXYMETHYL BETA CYCLODEXTRIN; CYCLODEXTRIN; CYCLODEXTRIN DERIVATIVE; GAMMA CYCLODEXTRIN; MALTOSYL BETA (G 2 BETA CYCLODEXTRIN); METHYL BETA CYCLODEXTRIN; RESVERATROL;

ARTICLE; CALCULATION; CHEMICAL ANALYSIS; COMPLEX FORMATION; CONTROLLED STUDY; ENZYME CHEMISTRY; ENZYME KINETICS; FLUORESCENCE ANALYSIS; FLUOROMETRY; HUMAN; OXIDATION; SOLUBILITY;

EID: 43649093989     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.03.073     Document Type: Article

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