Effects of oligomeric procyanidins on the retrogradation properties of maize starch with different amylose/amylopectin ratios.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.10.131
Abstract: The effect of oligomeric procyanidins (OPCs) on the retrogradation of maize starch with different amylose/amylopectin ratios was investigated. The apparent amylose contents in high-amylose maize (HAM), normal maize (NM), and amylopectin maize (APM) starches are… read more here.
Keywords: maize starch; amylose amylopectin; different amylose; starch different ... See more keywords
Synergistic effect of B-type oligomeric procyanidins from lotus seedpod in combination with water-soluble Poria cocos polysaccharides against E. coli and mechanism
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DOI: 10.1016/j.jff.2018.07.015
Abstract: Abstract The synergistic antibacterial effects of lotus seedpod oligomeric procyanidins (LSPC) and water-soluble Poria cocos polysaccharides (WPCP) against two Escherichia coli (E. coli) strains were evaluated. The mixture showed an obviously synergistic inhibitory effect against… read more here.
Keywords: cocos polysaccharides; poria cocos; water soluble; lotus seedpod ... See more keywords