Tannins: the new natural antioxidants?

被引：100

作者：

Amarowicz, Ryszard ^{[1
]}

机构：

[1] Polish Acad Sci, Inst Anim Reprod & Food Res, Div Food Sci, Olsztyn, Poland

来源：

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | 2007年 / 109卷 / 06期

关键词：

D O I：

10.1002/ejlt.200700145

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：549 / 551

页数：3

共 13 条

[1] Antioxidant activity of almond seed extract and its fractions [J].

Amarowicz, R ;

Troszynska, A ;

Shahidi, F .

JOURNAL OF FOOD LIPIDS, 2005, 12 (04) :344-358

[2] Polyphenolics extracts from legume seeds: Correlations between total antioxidant activity, total phenolics content, tannins content and astringency [J].

Amarowicz, R ;

Troszynska, A ;

Barylko-Pikielna, N ;

Shahidi, F .

JOURNAL OF FOOD LIPIDS, 2004, 11 (04) :278-286

[3]

Amarowicz R, 2001, ROY SOC CH, P345

[4]

Amarowicz R., 2005, ACS Symp. Ser, V909, P94, DOI DOI 10.1021/BK-2005-0909.CH009

[5]

AMAROWICZ R, 2003, POL J FOOD NUTR SCI, P10

[6]

AMAROWICZ R, 2004, CZECH J FOOD SCI, P206

[7] Are tannins a double-edged sword in biology and health? [J].

Chung, KT ;

Wei, CI ;

Johnson, MG .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1998, 9 (04) :168-175

[8]

HAGERMAN AE, 1997, ACS SYM SER, V662, P209

[9]

Karamac M., 2006, Bromat Chem Toksykol, V39, P257

[10]

Pegg R. B., 2005, ACS SYM SER, V909, P67

← 1 2 →