Potential inhibitors of the ascorbate-induced β-glucan degradation

Food Chemistry

Volumn 134, Issue 1, 2012, Pages 55-63

  Faure, Audrey M ^a   Münger, Linda H ^a   Nyström, Laura ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

Glucan; Antioxidant; Ascorbic acid; Degradation; Electron spin resonance spectroscopy; Hydroxyl radical; Spin trapping; Viscosity

Indexed keywords

ANTIOXIDANT; ANTIOXIDANT CAPACITY; ASCORBIC ACIDS; HYDROXYBENZOIC ACIDS; HYDROXYL RADICALS; LONGER TIME FRAMES; OXIDATION INHIBITOR; OXIDATIVE CLEAVAGES; PHENOLIC COMPOUNDS; PHYTIC ACIDS; POTENTIAL INHIBITORS; RADICAL FORMATION; RADICAL SCAVENGERS; SPIN TRAPPING; SUPER OXIDE DISMUTASE; VISCOSITY LOSS;

AMINO ACIDS; CITRIC ACID; ELECTRON SPIN RESONANCE SPECTROSCOPY; KETONES; OXIDATION; OXYGEN; PHENOLS; POTASSIUM; SUGAR (SUCROSE); SUGARS; VISCOSITY; VISCOSITY MEASUREMENT;

DEGRADATION;

BETA GLUCAN; CARBOXYLIC ACID; CATALASE; CITRIC ACID; PHYTIC ACID; POTASSIUM BISULPHITE; SULFITE; SUPEROXIDE DISMUTASE; UNCLASSIFIED DRUG;

ARTICLE; ELECTRON SPIN RESONANCE; PROTEIN DEGRADATION; VISCOSITY;

EID: 84860356708     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.055     Document Type: Article

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