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  • 1
    Electronic Resource
    Electronic Resource
    Copper-flavonoid complexes in acidic solutions (1969)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 4 (1969), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary. Amperometric titration was used to detect complexing of cupric ions by flavonoids in solutions more acid than pH 4.5. Strongest complexing ability was shown by the 3-hydroxy-4-carbonyl system although the 5-hydroxy-4-carbonyl system also complexed with copper in acid solution. the o-diphenolic grouping did not form complexes under the conditions used. Complexing ability was enhanced by the presence of hydroxyl groups in conjugation with the carbonyl group. Quercetin was the only flavonoid tested capable of complexing copper at pH 2.3. the significance of these results to the antioxidant action of flavonoids in fruit juices is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb01536.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    The phenolic compounds of blackcurrant juice and their protective effect on ascorbic acid (1969)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 4 (1969), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary. The oxidation of ascorbic acid in citrate buffer at pH 2.9 has been investigated with and without added copper ions as catalyst, and the loss of ascorbic acid followed by polarographic analysis. Certain flavonoids occurring in blackcurrant juice were used as antioxidants and their activity, in the absence of added copper ions, was found to decrease in the order, quercetin and dihydroquercetin (equal), kaempferol and rutin. Cyanidin-3-rhamno-glucoside and delphinidin-3-glucoside accelerated the oxidation. In the presence of added copper ions quercetin showed increasing antioxidant activity up to 12.5 × 10-5M (7.8 : 1, quercetin-copper ratio) after which the activity decreased rapidly. Anthocyanins were shown to possess slight antioxidant activity in the presence of copper ions. the probable mechanism of ascorbic acid oxidation is outlined, and the mode of action of flavonoids as antioxidants discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb01521.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    WHEY BASED NONFAT DRIED MILK SUBSTITUTES FOR BREADMAKING (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 7 (1983), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: A number of commercial whey products were evaluated at the 4% (flour basis) level, using a straight dough pup loaf baking procedure. The loaf volume and crumb texture of the breads were compared to controls maak with and without nonfat dried milk (NFDM). Untreated sweet whey produced poor quality bread, but demineralized whey, whey protein concentrates, and a blend of whey plus NFDM plus soy flour gave loaf volumes and crumb grains equal to the NFDM controls. Potassium bromate requirements increased as the protein content of the whey product increased. Lactose is more concentrated in whey than in NFDM, but lactose concentration does not appear to cause the loaf depression. Contrary to literature reports with an acid whey, use of 0.2% diammonium phosphate (flour basis) alone does not totally replace NFDM in terms of both loaf volume and crumb struclure. However; diammoniumphosphate can correct for most of the suppressant activity of sweet whey. A correlation was found between the ash to protein ratio and baking performance of products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1983.tb00823.x
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Anthocyanins in Blackcurrant Fruits (1958)
    [s.l.] : Nature Publishing Group
    Nature 181 (1958), S. 131-132 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] Fig. 1. Optical density at 545 m/〈 of blackcurrant anthocyanins eluted from a cellulose column In the present investigations, extracts of blackcurrants in methanol containing 1 per cent hydrochloric acid have been shown to contain seven pigments, separable by cellulose column chromatography, ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/181131b0
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    Paper (German National Licenses)
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