The hidden face of food phenolic composition

Archives of Biochemistry and Biophysics

Volumn 501, Issue 1, 2010, Pages 16-22

  Tarascou, I ^a   Souquet, J M ^a   Mazauric, J P ^a   Carrillo, S ^a   Coq, S ^b   Canon, F ^a   Fulcrand, H ^a   Cheynier, V ^a  

^a SPO   (France)

^b CNRS   (France)

Author keywords

Analysis; Extraction; Food matrix interactions; Phenolic compounds; Proanthocyanidins

Indexed keywords

POLYMER; POLYPHENOL; PROANTHOCYANIDIN; SALIVA PROTEIN; TANNIN; FLAVONOID; PHENOL DERIVATIVE; TANNIN DERIVATIVE;

ANALYTIC METHOD; COVALENT BOND; DEPOLYMERIZATION; EXTRACTION; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOLECULAR INTERACTION; PLANT; PRIORITY JOURNAL; REVIEW; TASTE; ANALYSIS; CHEMISTRY; COLON; FOOD ANALYSIS; FRUIT; FUNCTIONAL FOOD; HUMAN; IN VITRO STUDY; METABOLISM; MICROBIOLOGY; PROCEDURES; SPECIES DIFFERENCE; STANDARD; STANDARDS;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLON; FLAVONOIDS; FOOD ANALYSIS; FRUIT; FUNCTIONAL FOOD; HUMANS; PHENOLS; PROANTHOCYANIDINS; REFERENCE STANDARDS; SPECIES SPECIFICITY; TANNINS; IN VITRO TECHNIQUES; POLYPHENOLS;

EID: 77956174489     PISSN: 00039861     EISSN: 10960384     Source Type: Journal    
DOI: 10.1016/j.abb.2010.03.018     Document Type: Review

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