Physicochemical characteristics of complexes between amylose and garlic bioactive components generated by milling activating method

Food Research International

Volumn 105, Issue , 2018, Pages 499-506

  Zhang, Liming ^a   Guan, Ping ^a   Zhang, Zhihan ^a   Dai, Yujie ^a   Hao, Limin ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Amylose; Complex; Garlic bioactive components; Milling treatment

Indexed keywords

CHEMICAL ACTIVATION; CYCLODEXTRINS; DIFFERENTIAL SCANNING CALORIMETRY; FLAVOR COMPOUNDS; FOURIER TRANSFORMS; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; SCANNING ELECTRON MICROSCOPY; THERMOGRAVIMETRIC ANALYSIS; X RAY DIFFRACTION;

ACTIVATING TREATMENTS; AMYLOSE; BIOACTIVE COMPONENTS; COMPLEX; ORGANOSULFUR COMPOUNDS; PHYSICOCHEMICAL CHARACTERISTICS; THERMOGRAVIMETRY ANALYSIS; TYPE STRUCTURES;

MILLING (MACHINING);

ALLICIN; AMYLOSE; SULFINIC ACID DERIVATIVE; WATER;

CHEMICAL STRUCTURE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; FOOD HANDLING; GARLIC; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED SPECTROSCOPY; MASS FRAGMENTOGRAPHY; PROCEDURES; SCANNING ELECTRON MICROSCOPY; THERMOGRAVIMETRY; TIME FACTOR; X RAY DIFFRACTION;

AMYLOSE; CALORIMETRY, DIFFERENTIAL SCANNING; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD HANDLING; GARLIC; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MICROSCOPY, ELECTRON, SCANNING; MOLECULAR STRUCTURE; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SULFINIC ACIDS; THERMOGRAVIMETRY; TIME FACTORS; WATER; X-RAY DIFFRACTION;

EID: 85035009697     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.11.068     Document Type: Article

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