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Kategoria:

Publikacja w czasopiśmie

Typ:

artykuł w czasopiśmie wyróżnionym w JCR

Opublikowano w:

FOOD HYDROCOLLOIDS nr 72, strony 297 - 303,
ISSN: 0268-005X

Język:

angielski

Rok wydania:

2017

Opis bibliograficzny:

Beema R., Dymerski T., Namieśnik J., Jastrzębski Z., Vearasilp S., Gorinstein S.: Interaction of human serum albumin with volatiles and polyphenols from some berries// FOOD HYDROCOLLOIDS. -Vol. 72, (2017), s.297-303

DOI:

Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1016/j.foodhyd.2017.06.005

Bibliografia: test

1. ± SD of 5 measurements; Means within a column with the different superscripts or without superscripts are statistically different (p < 0.05; Student's t-test). otwiera się w nowej karcie
2. Abbreviations: Polyph, polyphenols; GAE, gallic acid equivalent; otwiera się w nowej karcie
3. ABTS, 2, 2 0 -Azino -bis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt; FRAP, Ferric-reducing/ antioxidant power; otwiera się w nowej karcie
4. CUPRAC, Cupric reducing antioxidant capacity; otwiera się w nowej karcie
5. TE, trolox equivalent;
6. FI, fluorescence intensity;
7. A.U., arbitral units; HSA, human serum albumin; FI of HSAþ100% EtOH according to peak a is equal to 705.76 ± 19.2, peak b is equal to 805.34 ± 12.5. FI of HSAþ50% EtOH according to peak a is equal to 753.98 ± 11.5, peak b is
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