Determination and stability of divicine and isouramil produced by enzymatic hydrolysis of vicine and convicine of faba bean

Food Chemistry

Volumn 212, Issue , 2016, Pages 10-19

  Pulkkinen, Marjo ^a   Zhou, Xiao ^a   Lampi, Anna Maija ^a   Piironen, Vieno ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Aglycones; Convicine; Divicine; Enzymatic hydrolysis; HPLC; Isouramil; Vicine

Indexed keywords

DETOXIFICATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; LIQUID CHROMATOGRAPHY;

AGLYCONES; CONVICINE; DIVICINE; HPLC; ISOURAMIL; VICINE;

ENZYMATIC HYDROLYSIS;

AGLYCONE; ASCORBIC ACID; BETA GLUCOSIDASE; DIVICINE; FAVA BEAN EXTRACT; ISOURAMIL; PLANT EXTRACT; UNCLASSIFIED DRUG; BARBITURIC ACID DERIVATIVE; CONVICINE; GLUCOSIDE; PYRIMIDINONE DERIVATIVE; URIDINE; VICINE;

ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME DEGRADATION; ENZYME STABILITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; LACTIC ACID BACTERIUM; NONHUMAN; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; REVERSED PHASE LIQUID CHROMATOGRAPHY; ULTRAVIOLET RADIATION; VICIA FABA; ANALOGS AND DERIVATIVES; CHEMISTRY; FAVISM;

BARBITURATES; BETA-GLUCOSIDASE; FAVISM; GLUCOSIDES; HYDROLYSIS; PYRIMIDINONES; URIDINE; VICIA FABA;

EID: 84973166643     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.05.077     Document Type: Article

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