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4 resultats
Unravelling effects of flavanols and their derivatives on acrylamide formation via support vector machine modelling.
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This study investigated the effect of flavanols and their derivatives on acrylamide formation under low-moisture conditions via prediction using the support vector regression (SVR) approach. Acrylamide was generated in a potato-based equimolar asparagine-reducing sugar model system through oven
Polyphenol and glycoalkaloid contents in potato cultivars grown in Luxembourg.
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The polyphenol (phenolic acids, flavanols and flavonols) and glycoalkaloid (α-chaconine and α-solanine) contents of potato tubers grown in Luxembourg were analyzed by UPLC-DAD and HPLC-MS/MS separately in peel (approx. 2mm), outer (approx. 1cm) and inner flesh. Polyphenol contents decreased from the
Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production.
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Plant proteins have been proposed as an alternative to animal-origin proteins in the wine industry because they are allergen-free and vegan-friendly. The aim of this study was to evaluate the effectiveness of plant proteins as fining agents on red wines with different phenolic composition. Two
Natural Product Glycosylation: Biocatalytic Synthesis of Quercetin-3,4'-O-diglucoside.
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Flavonoids have gained much attention for their proposed positive effects for human health. Glycosylation is a significant method for the structural modification of various flavanols, resulting in glycosides with increased solubility, stability, and bioavailability compared with the corresponding
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