Efficient sorption of polyphenols to soybean flour enables natural fortification of foods

Food Chemistry

Volumn 131, Issue 4, 2012, Pages 1193-1200

  Roopchand, Diana E ^a   Grace, Mary H ^b   Kuhn, Peter ^a   Cheng, Diana M ^a   Plundrich, Nathalie ^b   Poulev, Alexander ^a   Howell, Amy ^c   Fridlender, Bertold ^a   Lila, Mary Ann ^b   Raskin, Ilya ^a  

^a RUTGERS UNIVERSITY   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

^c RUTGERS UNIVERSITY   (United States)

Author keywords

Anthocyanins; Antibacterial; Diabetes; Nutrition; Polyphenols; Proanthocyanidins; Soybean flour

Indexed keywords

DIETARY SUPPLEMENTS; FLAVONOIDS; FOOD ADDITIVES; FRUIT JUICES; MEDICAL PROBLEMS; NUTRITION; SUGARS;

ANTIBACTERIAL; CRANBERRY JUICE; FOOD INGREDIENTS; POLYPHENOLS; PROANTHOCYANIDINS; SORPTION PROCESS; SOYBEAN FLOUR; TOTAL POLYPHENOLS;

ANTHOCYANINS;

ANTHOCYANIN; FAT; METFORMIN; POLYPHENOL; PROANTHOCYANIDIN; SUGAR; WATER;

ANIMAL EXPERIMENT; ANIMAL MODEL; ANTIMICROBIAL ACTIVITY; ARTICLE; BLUEBERRY; CRANBERRY; CRANBERRY JUICE; DIET SUPPLEMENTATION; FLOUR; FOOD; FRUIT JUICE; HYPOGLYCEMIA; LIQUID CHROMATOGRAPHY; MALE; MASS SPECTROMETRY; MOUSE; NONHUMAN; SOYBEAN; URINARY TRACT INFECTION;

GLYCINE MAX; MUS; VACCINIUM; VACCINIUM MACROCARPON;

EID: 81855221898     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.103     Document Type: Article

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