Application of FT-IR and Raman spectroscopy for the study of biopolymers in breads fortified with fibre and polyphenols

Food Research International

Volumn 50, Issue 2, 2013, Pages 574-585

  Sivam, A S ^a,b   Sun Waterhouse, D ^a   Perera, C O ^b   Waterhouse, G I N ^b  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Bread component interactions; FT IR spectroscopy; Loop and Train model; Pectins; Polyphenols; Raman spectroscopy; Secondary protein conformation

Indexed keywords

COMPONENT INTERACTION; FTIR SPECTROSCOPY; PECTINS; POLYPHENOLS; PROTEIN CONFORMATION; TRAIN MODEL;

AMIDES; CONFORMATIONS; FOOD PRODUCTS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FRUITS; PHENOLS; RAMAN SPECTROSCOPY;

PROTEINS;

TRITICUM AESTIVUM;

EID: 84874347269     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.03.039     Document Type: Article

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