Polyphenolic compounds as functional ingredients in cheese

Food Chemistry

Volumn 124, Issue 4, 2011, Pages 1589-1594

  Han, Jaejoon ^a   Britten, Michel ^b   St Gelais, Daniel ^b   Champagne, Claude P ^b   Fustier, Patrick ^b   Salmieri, Stéphane ^c   Lacroix, Monique ^c  

^a Sungkyunkwan University   (South Korea)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c INRS INSTITUT ARMAND FRAPPIER   (Canada)

Author keywords

Antioxidant property; Cheese; Gel forming kinetics; Polyphenols; Retention coefficient

Indexed keywords

ANTIOXIDANT PROPERTIES; CHEESE CURDS; EPIGALLOCATECHIN GALLATE; FUNCTIONAL INGREDIENT; GREEN TEA EXTRACTS; HOMOVANILLIC ACID; MOLECULAR PROPERTIES; NUTRITIONAL VALUE; PHENOLIC COMPOUNDS; POLYPHENOLIC COMPOUND; POLYPHENOLS; RETENTION COEFFICIENT; RETENTION EFFICIENCIES; SCAVENGING ACTIVITIES; TANNIC ACID;

DAIRY PRODUCTS; FREE RADICALS; GELS;

PHENOLS;

CATECHIN; CRANBERRY EXTRACT; EPIGALLOCATECHIN GALLATE; FLAVONE DERIVATIVE; FREE RADICAL; GRAPE EXTRACT; GREEN TEA EXTRACT; HESPERETIN; HOMOVANILLIC ACID; PLANT EXTRACT; POLYPHENOL DERIVATIVE; TANNIN; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEESE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CRANBERRY; DRUG ACTIVITY; GRAPE; NUTRITIONAL VALUE; TEA;

VACCINIUM MACROCARPON; VITACEAE;

EID: 77957017960     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.021     Document Type: Article

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