Mechanisms of saccharide protection against epigallocatechin-3-gallate deterioration in aqueous solutions

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 1105-1112

  Shpigelman, Avi ^a   Zisapel, Adi ^a   Cohen, Yifat ^a   Livney, Yoav D ^a  

^a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

Author keywords

( ) Epigallocatechin 3 gallate (EGCG); Deterioration; Green tea; Iron (Fe) ions; Nutraceuticals; Phytochemicals; Saccharides; UV absorbance

Indexed keywords

EPIGALLOCATECHIN-3-GALLATE; GREEN TEA; NUTRACEUTICALS; PHYTOCHEMICALS; SACCHARIDES; UV ABSORBANCE;

BIOCATALYSTS; DETERIORATION; METAL IONS;

SUGARS;

BETA LACTOGLOBULIN; CARBOHYDRATE; EPIGALLOCATECHIN GALLATE; METAL ION; REACTIVE OXYGEN METABOLITE; TRANSITION ELEMENT;

AQUEOUS SOLUTION; ARTICLE; CHELATION; DETERIORATION; HEALTH PROMOTION; SPECTROSCOPY;

ANTIOXIDANTS; BEVERAGES; CARBOHYDRATES; CATECHIN; FOOD TECHNOLOGY; KINETICS; LACTOGLOBULINS;

EID: 84875964074     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.01.022     Document Type: Article

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