The use of 2D NMR to study β-cyclodextrin complexation and debittering of amino acids and peptides

Food Research International

Volumn 43, Issue 1, 2010, Pages 187-192

  Linde, Giani Andrea ^a,c   Junior, Antonio Laverde ^a   Faria, Eliete Vaz de ^b   Colauto, Nelson Barros ^a   Moraes, Flávio Faria de ^c   Zanin, Gisella Maria ^c  

^a UNIVERSIDADE PARANAENSE   (Brazil)

^b INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

^c STATE UNIVERSITY OF MARINGÁ   (Brazil)

Author keywords

Cyclodextrin; DOSY; Inclusion complexes; Sensory analysis; Soy hydrolysate

Indexed keywords

DEBITTERING; DIFFUSION ORDERED SPECTROSCOPIES; FUNCTIONAL FOOD PRODUCTS; INCLUSION COMPLEX; INCLUSION COMPLEXES; OVERHAUSER EFFECT; ROTATING FRAME; SENSORY ANALYSIS; SOY PROTEIN HYDROLYSATE;

AMINATION; AMINES; DATA STORAGE EQUIPMENT; FOOD PRODUCTS; HYDROLYSIS; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; ORGANIC ACIDS; PROTEINS; RESONANCE;

AMINO ACIDS;

GLYCINE MAX;

EID: 72449156009     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.09.025     Document Type: Article

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