Evaluation of different teas against starch digestibility by mammalian glycosidases

Evaluation of different teas against starch digestibility by mammalian glycosidases

10.1021/jf903011g

Saved in:

書目詳細資料
Main Authors:	Lee, W.K., Wong, L.L., Loo, Y.Y., Kasapis, S., Huang, D.
其他作者:	CHEMISTRY
格式:	Article
出版:	2014
主題:	α-amylase α-glucosidase Catechins Starch digestion retardation Tea Theaflavins
在線閱讀:	http://scholarbank.nus.edu.sg/handle/10635/93773
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

相似書籍

Mechanical properties of biopolymer composites and retardation of starch digestion in novel carbohydrate based products
由: KOH LEE WAH
出版: (2010)

Evaluation of anthoxanthins and their actions on digestive enzyme inhibition when used independently and in combination
由: Koh, YQ, et al.
出版: (2022)

Comparative analysis of tea catechins and theaflavins by high- performance liquid chromatography and capillary electrophoresis
由: Lee, B.-L., et al.
出版: (2014)

Characterization of proanthocyanidins in stems of Polygonum multiflorum thunb as strong starch hydrolase inhibitors
由: Wang, H., et al.
出版: (2014)

Hypoglycemic activities of commonly-used traditional Chinese herbs
由: Feng, S., et al.
出版: (2014)

Starch Hydrolase Inhibitors from Edible Plants
由: Wang, H., et al.
出版: (2014)

A high-throughput assay for quantification of starch hydrolase inhibition based on turbidity measurement
由: Liu, T., et al.
出版: (2014)

Structural Dependence of Sulfated Polysaccharide for Diabetes Management: Fucoidan From Undaria pinnatifida Inhibiting α-Glucosidase More Strongly Than α-Amylase and Amyloglucosidase
由: Koh, H.S.A., et al.
出版: (2021)

Inhibiting enzymatic starch digestion by the phenolic compound diboside A: A mechanistic and in silico study
由: Liu, T., et al.
出版: (2014)

Profiles and α-amylase inhibition activity of proanthocyanidins in unripe Manilkara zapota (Chiku)
由: Wang, H., et al.
出版: (2014)

Development and Application of a High-Throughput Assay for Discovery of Starch Hydrolase Inhibitors
由: LIU TINGTING
出版: (2014)

ISOLATION, CHARACTERIZATION AND DETECTION OF BIOACTIVE COMPONENTS FROM BOTANICAL MATERIALS
由: WANG HONGYU
出版: (2013)

Cognitive function and tea consumption in community dwelling older Chinese in Singapore
由: Feng, L., et al.
出版: (2011)

Dissolving ability of commercialized white tea on chocolate-stained fabric: A potential stain remover
由: Santamaria, Azilea Ruth T., et al.
出版: (2017)

TEA CATECHINS: THEIR STABILITY AND ROLES IN THE BISCUIT MAKING PROCESS AND EFFECTS ON BISCUIT QUALITY
由: AMBER SHARMA
出版: (2013)

Stability of tea catechins in the breadmaking process
由: Wang, R., et al.
出版: (2014)

Hormonal influence on amylase gene expression during Seabass (Lates calcarifer) larval development
由: Ma, P., et al.
出版: (2014)

Impact of maturity of Malay cherry (Lepisanthes alata) leaves on the inhibitory activity of starch hydrolases
由: Zhang, Y, et al.
出版: (2020)

Sago starch as a biomass source: Raw sago starch hydrolysis by commercial enzymes
由: Wang, W.J., et al.
出版: (2014)

Sago starch as a biomass source: Raw sago starch hydrolysis by commercial enzymes
由: Wang, W.J., et al.
出版: (2013)

Preparation and characterization of annealed-enzymatic hydrolyzed tapioca starch and the utilization in tableting and studies on the retrogradation of succinate rice starch and rice starches of various cultivars through the rheological property characterizations
由: Tuangporn Tukomane
出版: (2023)

Effects of transglutaminase on the protein network and in vitro starch digestibility of asian wheat noodles
由: MeiWee, M.S., et al.
出版: (2022)

Tea and cognitive health in late life: Current evidence and future directions
由: Song, J., et al.
出版: (2014)

A stability study of green tea catechins during the biscuit making process
由: Sharma, A., et al.
出版: (2014)

Isolation and characterization of starch debranching enzyme from tuber of cassava manihot esculenta crantz
由: Wasin Sinlapawisut
出版: (2007)

Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking
由: Wang, R., et al.
出版: (2014)

Crystal Structure of the Polyextremophilic α-Amylase AmyB from Halothermothrix orenii: Details of a Productive Enzyme-Substrate Complex and an N Domain with a Role in Binding Raw Starch
由: Tan, T.-C., et al.
出版: (2014)

Kinetic study of the thermal stability of tea catechins in aqueous systems using a microwave reactor
由: Wang, R., et al.
出版: (2014)

Colorimetric detection of salivary α‑amylase using maltose as a noncompetitive inhibitor for polysaccharide cleavage
由: Tsyrulneva, Iuna, et al.
出版: (2020)

Tea catechins: Their stability and roles in breadmaking process and effects on the bread quality
由: WANG RONG
出版: (2011)

Effects of green tea extract on the quality of bread made from unfrozen and frozen dough processes
由: Wang, R., et al.
出版: (2014)

Structural enhancement leading to retardation of in vitro digestion of rice dough in the presence of alginate
由: Koh, L.W., et al.
出版: (2014)

Urine levels of aluminum after drinking tea
由: Wu, J., et al.
出版: (2012)

Characterization of the seabass pancreatic α-amylase gene and promoter
由: Ma, P., et al.
出版: (2014)

ROLES OF GREEN TEA EXTRACT IN IMPROVING THE QUALITY OF DOUGH AND STEAMED BREAD
由: VICTORIA KRISTINA ANANINGSIH
出版: (2013)

Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products
由: Koh, L., et al.
出版: (2014)

Ontogeny of α-amylase gene expression in sea bass larvae (Lates calcarifer)
由: Ma, P., et al.
出版: (2014)

DESIGN OF POLYMERIC MICELLAR NANOCOMPLEXES COMPOSED OF GREEN TEA CATECHIN DERIVATIVES FOR CANCER THERAPY
由: NUNNARPAS YONGVONGSOONTORN
出版: (2016)

Green tea catechins during food processing and storage: A review on stability and detection
由: Ananingsih, V.K., et al.
出版: (2014)

Identification of Phenolic Compounds in Colored Rice and Their Inhibitory Potential against α-Amylase
由: Prinya Wongsa, et al.
出版: (2019)