Interactions between polyphenols and macromolecules: Quantification methods and mechanisms

Critical Reviews in Food Science and Nutrition

Volumn 52, Issue 3, 2012, Pages 213-248

  Le Bourvellec, C ^a   Renard, C M G C ^a  

^a UNIVERSITY OF AVIGNON   (France)

Author keywords

Associations; Covalent; Non covalent; Polysaccharides; Proteins; Tannin

Indexed keywords

ACID MEDIUM; ASSOCIATIONS; BIOCHEMICAL MECHANISMS; CARBOCATIONS; COVALENT; COVALENT INTERACTIONS; FUNDAMENTAL FACTORS; FUTURE RESEARCH DIRECTIONS; HYDROPHOBIC INTERACTIONS; LIMITING FACTORS; NON-COVALENT; NUTRITIONAL QUALITIES; PHENOLIC COMPOUNDS; POLYPHENOLS; PROCYANIDINS; QUANTIFICATION METHODS; RELATIVE CONCENTRATION; SOLVENT COMPOSITION; TANNIN;

BEVERAGES; BOND STRENGTH (CHEMICAL); HYDROGEN BONDS; IONIC STRENGTH; MACROMOLECULES; PH EFFECTS; PHENOLS; POLYSACCHARIDES; PROTEINS;

ASSOCIATION REACTIONS;

ENZYME INHIBITOR; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOL; POLYSACCHARIDE; PROTEIN; QUINONE DERIVATIVE; TANNIN DERIVATIVE; VEGETABLE PROTEIN;

CHEMISTRY; CONFORMATION; FOOD HANDLING; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; PROTEIN BINDING; PROTEIN INTAKE; QUALITY CONTROL; REVIEW;

DIETARY PROTEINS; ENZYME INHIBITORS; FLAVONOIDS; FOOD HANDLING; FOOD TECHNOLOGY; MOLECULAR CONFORMATION; NUTRITIVE VALUE; PHENOLS; PHYSICOCHEMICAL PHENOMENA; PLANT PROTEINS; POLYPHENOLS; POLYSACCHARIDES; PROTEIN BINDING; PROTEINS; QUALITY CONTROL; QUINONES; TANNINS;

EID: 84857382394     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2010.499808     Document Type: Review

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