Results 151 to 160 of about 10,139 (192)
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Journal of Agricultural and Food Chemistry, 2013
After canning, pear pieces turn occasionally from whitish-beige to pink. Conditions were set up to obtain this discoloration systematically and investigate its mechanism. Canned pears showed a significantly lower L* coordinate compared with fresh pears, and the L* coordinate of canned pears decreased with decreasing pH.
Le Bourvellec, Carine +5 more
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After canning, pear pieces turn occasionally from whitish-beige to pink. Conditions were set up to obtain this discoloration systematically and investigate its mechanism. Canned pears showed a significantly lower L* coordinate compared with fresh pears, and the L* coordinate of canned pears decreased with decreasing pH.
Le Bourvellec, Carine +5 more
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The phenolics of ciders: Oligomeric and polymeric procyanidins
Journal of the Science of Food and Agriculture, 1978AbstractCiders contain a series of procyanidins up to at least a seven‐fold degree of polymerisation, and a procyanidin tetramer based on epicatechin has been isolated by counter‐current distribution between ethyl acetate and water. Due to the shortcomings of modern methylation and mass spectrometry procedures molecular weights were determined by ...
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Degradation of procyanidins by Aspergillus fumigatus
2006Aspergillus fumigatus was able to grow on apple-purified procyanidins (PCs). PCs concentration decreased 30% over the first 60 h of liquid fermentation. The mean degree of polymerization (DPn) of apple-purified PCs increased from 8 to 15 during the fermentation.
Contreras-Dominguez, Monica +6 more
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Influence of Procyanidins on the Color Stability of Oenin Solutions
Journal of Agricultural and Food Chemistry, 2002The aim of the present work was to specify the influence of the polymerization degree on the color stability of anthocyanins using model solutions under higher thermal conditions simulating rapid food aging. Results showed that an increase in polymeric degree improves the color stability of oenin. Solutions containing a catechin tetramer, purified from
Malien-Aubert, C. +2 more
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Occurrence of procyanidins in Nelia meyeri
Phytochemistry, 1984Abstract A novel natural 4-arylflavan-3-ol has been obtained from leaves of Nelia meyeri . The same extract contains two procyanidin dimers, B-2 and B-5, and trimer C-1. 1 H NMR studies furnish diagnostic chemical shift parameters for determining the points of linkage in these compounds.
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Anti-ulcer activity of procyanidins preparation of water-soluble procyanidin-cimetidine complexes.
Pharmaceutica acta Helvetiae, 1990The anti-ulcer properties of water-soluble procyanidins prepared by fermentation of tannins from Fragaria vesca were studied. Complexes of procyanidins and cimetidine were prepared. The procyanidins increased the water-solubility of the cimetidine and may prevent undesirable nitrosamine formation in the stomach as they block its cyanamide function.
B, Vennat +5 more
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The phenolics of ciders. 1. Procyanidins
Journal of the Science of Food and Agriculture, 1974AbstractThe dimeric procyanidins, B2, B1 and B5, and two procyanidin trimers based on (‐)‐epicatechin were isolated from cider by column chromatography on Sephadex LH20 and counter‐current distribution between ethyl acetate and water. The concentrations of these and the other phenolic components in some experimental ciders were estimated by ...
Andrew G. H. Lea, Colin F. Timberlake
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Biogenetically patterned synthesis of procyanidins
Journal of the Chemical Society, Chemical Communications, 1974The synthesis of the natural procyanidins B1 (1) and B2 (2) is described and the biogenetic implications of the mode of synthesis are discussed.
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The British journal of nutrition, 2002
Flavanols are the most abundant flavonoids in the human diet where they exist as monomers, oligomers and polymers. In the present study, catechin, the procyanidin dimer B3 and a grape-seed extract containing catechin, epicatechin and a mixture of procyanidins were fed to rats in a single meal.
Donovan, J.L. +5 more
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Flavanols are the most abundant flavonoids in the human diet where they exist as monomers, oligomers and polymers. In the present study, catechin, the procyanidin dimer B3 and a grape-seed extract containing catechin, epicatechin and a mixture of procyanidins were fed to rats in a single meal.
Donovan, J.L. +5 more
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