Kinetics of the incorporation of the main phenolic compounds into the lignan macromolecule during flaxseed development.
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DOI: 10.1016/j.foodchem.2016.08.039
Abstract: The main flax lignan, secoisolariciresinol diglucoside, is stored in a macromolecule containing other ester-bound phenolic compounds. In this study, NMR and HPLC-UV analyses were performed on flaxseeds harvested at different developmental stages to identify and… read more here.
Keywords: macromolecule; developmental stages; lignan macromolecule; phenolic compounds ... See more keywords
Microwave Irradiation: Effects on the Change of Colour Characteristics and Main Phenolic Compounds of Cabernet Gernischt Dry Red Wine during Storage
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DOI: 10.3390/foods11121778
Abstract: Wine colour is an essential organoleptic property considered by consumers. In this paper, the potential effects on colour characteristics and the content of main phenolic compounds in red wine under microwave irradiation were investigated during… read more here.
Keywords: red wine; wine; colour characteristics; phenolic compounds ... See more keywords