Study on release suppression of cinnamaldehyde from &#954;-carrageenan gel by HR-MASNMR and pulsed field gradient NMR (PFG-NMR).

Yamada, Yasumasa; Shizuma, Motohiro

Study on release suppression of cinnamaldehyde from κ-carrageenan gel by HR-MASNMR and pulsed field gradient NMR (PFG-NMR).

Yamada, Yasumasa; Shizuma, Motohiro.

Afiliação

Yamada Y; Department of Food Science and Human Nutrition, Faculty of Food Culture and Human Nutrition, Baika Women's University, 2-19-5 Shukunosho, Ibaraki City, Osaka, 567-8578, Japan.
Shizuma M; Department of Biochemistry, Osaka Research Institute of Industrial and Scientific Technology (ORIST), 1-6-50 Morinomiya, Joto-ku, Osaka, 536-8553, Japan.

Food Hydrocoll ; 110: 106130, 2021 Jan.

Article em En | MEDLINE | ID: mdl-32834337

Palavras-chave

Cinnamaldehyde; Cinnamon; FID-GC, Flame Ionization Detector Gas Chromatography; FPG, Fasting Plasma Glucose; Flavor release; HR-MAS NMR; HR-MAS NMR, High-resolution Magic-angle Spinning Nuclear Magnetic Resonance; HbA1c, Hemoglobin A1c; ICP-OES, Inductivity Coupled Plasma Optical Emission Spectrometer; PFG NMR, Pulsed-field Gradient Nuclear Magnetic Resonance; Pulsed field gradient (PFG) NMR; T2DM, Type 2 Diabetes Mellitus; κ-Carrageenan gel

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article