Improving the chemopreventive potential of orange juice by enzymatic biotransformation

Food Research International

Volumn 51, Issue 2, 2013, Pages 526-535

  Ferreira, Lívia Rosas ^a   Macedo, Juliana Alves ^a   Ribeiro, Marcelo Lima ^b   Macedo, Gabriela Alves ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSIDADE SÃO FRANCISCO   (Brazil)

Author keywords

Biotransformation; Chemoprevention; Hesperitin; Orange juice; Tannase

Indexed keywords

CITRUS FRUITS; FLAVONOIDS; FRUIT JUICES; INTERNATIONAL TRADE; PLANTS (BOTANY);

BIOTRANSFORMATION; CHEMOPREVENTION; CHEMOPREVENTIVE; ENZYMATIC BIOTRANSFORMATION; HESPERITIN; NARINGIN; NATURAL INGREDIENTS; ORANGE JUICE; TANNASE; WORLD MARKET;

BIOACTIVITY;

EID: 84873885580     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.01.018     Document Type: Article

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