Phenolic-protein interactions: Effects on food properties and health benefits

Journal of Medicinal Food

Volumn 21, Issue 2, 2018, Pages 188-198

  Buitimea Cantúa, Nydia E ^a   Gutiérrez Uribe, Janet A ^a   Serna Saldívar, Sergio O ^a  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

antioxidants; bioavailability; protein phenolic interactions

Indexed keywords

ANTIOXIDANT; PHENOL DERIVATIVE; PROTEIN; PLANT EXTRACT; PROTEIN BINDING;

ANTIPROLIFERATIVE ACTIVITY; ARTICLE; AUBERGINE; BIOAVAILABILITY; COLON; CORIANDER; COVALENT BOND; DNA ADDUCT; FOOD; FOOD PROCESSING; FOOD QUALITY; HEALTH; HUMAN; HYDROPHOBICITY; INTESTINE; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; MICROFLORA; OXIDATION REDUCTION REACTION; PH; POTATO; PRIORITY JOURNAL; PROTEIN BINDING; PROTEIN DEGRADATION; PROTEIN INTERACTION; PROTEIN SECONDARY STRUCTURE; ANIMAL; CHEMISTRY; METABOLISM;

ANIMALS; HUMANS; INTESTINES; PHENOLS; PLANT EXTRACTS; PROTEIN BINDING; PROTEINS;

EID: 85042211817     PISSN: 1096620X     EISSN: 15577600     Source Type: Journal    
DOI: 10.1089/jmf.2017.0057     Document Type: Article

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