Retarding Oxidative and Enzymatic Degradation of Phenolic Compounds Using Large-Ring Cycloamylose

The phenolic compounds (PCs) abundant in fruits and vegetables are easily browned by oxygen and browning enzymes, with subsequent destruction of nutrients during food processing and storage. Therefore, natural anti-browning additives are required to control these reactions. The aim of the present st...

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Detalles Bibliográficos
Autores principales: Rho, Shin-Joung, Mun, Saehun, Park, Jiwoon, Kim, Yong-Ro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303965/
https://www.ncbi.nlm.nih.gov/pubmed/34201816
http://dx.doi.org/10.3390/foods10071457

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303965/
https://www.ncbi.nlm.nih.gov/pubmed/34201816
http://dx.doi.org/10.3390/foods10071457

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