Food antioxidants cyclodextrin inclusion compounds: Molecular spectroscopic studies and molecular modelling

Macrocyclic Chemistry: New Research Developments

Volumn , Issue , 2010, Pages 447-458

  Da Silva, Aida Moreira ^a,b  

^a Department of Food Science and Technology ^*  (Portugal)

^b UNIVERSITY OF COIMBRA   (Portugal)

Author keywords

1H nmr spectroscopy; Enzymatic browning; Molecular modelling; Polyphenol oxidase (PPO); Polyphenolic compounds; Raman spectroscopy; cyclodextrin

Indexed keywords

ANTIOXIDANTS; CYCLODEXTRINS; MOLECULAR MODELING; MOLECULES; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHYSICOCHEMICAL PROPERTIES; RAMAN SPECTROSCOPY; SPECTROSCOPIC ANALYSIS;

1H NMR SPECTROSCOPY; APPARENT ASSOCIATION CONSTANTS; CONFORMATIONAL CHANGE; CYCLODEXTRIN INCLUSION COMPOUND; ENZYMATIC BROWNING; POLYPHENOL OXIDASE; SPECTROSCOPIC STUDIES; THERMODYNAMIC PARAMETER;

POLYPHENOLIC COMPOUNDS;

EID: 84977112304     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

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