Open Access
Modern methods of plant analysis
B. D. Sanwal,D. P. Hackett,W. Z. Hassid E. J. Hewitt,H. Janecke,I. Kawamura,P. S. Krishnan M. Lata,M. Losada S. Mahadevan,E. F. Neufeld,D. Nicholas R. Rohringer,P. K. Stumpf,A. L. Tappel,J. F. Turner D. Wang,E. R. Waygood,G. Webster M. W. Zink +13 more
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The article was published on 1964-01-01 and is currently open access. It has received 1991 citations till now.read more
Citations
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Journal ArticleDOI
Tannin analysis of food products.
TL;DR: Physical and chemical methods for tannin analysis of different food products, the problems in analysis and interpretation of data, and future research needs in this area are reviewed.
Journal ArticleDOI
Analysis of proanthocyanidins by high-performance gel permeation chromatography.
James A. Kennedy,Alan W. Taylor +1 more
TL;DR: A high-performance gel permeation chromatography method was developed and a second-order calibration curve was generated from fractionated grape seed proanthocyanidins isolated from grapes harvested at extremes of maturity, yet significant differences in the retention properties between individual plant tissue isolates existed.
Journal ArticleDOI
New perspectives on proanthocyanidin biochemistry and molecular regulation.
TL;DR: A gene encoding leucoanthocyanidin reductase has been obtained from the tropical forage, Desmodium uncinatum, with the latter enzyme catalyzing formation of (+)-catechin, which may lead to a detailed understanding of how PA synthesis is controlled and to useful alterations in proanthocianidin concentration for the improvement of forage species, pulses, and other crop plants.
Journal ArticleDOI
Perspectives in the textural evaluation of plant foods
TL;DR: The texture of plant foods can be attributed mainly to the structural integrity of the cell wall and middle lamella, as well as to the turgor pressure generated within cells by osmosis as discussed by the authors.
Journal ArticleDOI
Use of FT-IR spectroscopy as a tool for the analysis of polysaccharide food additives
Marcela Cerna,António S. Barros,Alexandra Nunes,Sílvia M. Rocha,Ivonne Delgadillo,Jana Čopíková,Manuel A. Coimbra +6 more
TL;DR: In this article, the authors used the information of the principal components of the FT-IR spectra in the 1200-800 cm −1 wavenumber region for food additive polysaccharides.
References
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Book ChapterDOI
Allgemeine Charakterisierung eines Enzyms
TL;DR: In this article, a physiologischer Vorgang auf eine enzymatische Wirkung zuruckgefuhrt werden (vgl. S. 301), besteht die folgende Aufgabe darin, Naheres uber die Eigenschaften des beteiligten Enzyms zu ermitteln.
Book ChapterDOI
Optical Rotatory Dispersion. Its Application to Protein Conformation.
E. F. Woods,Donnell +1 more
TL;DR: Optical rotation has been found to be one of the most convenient methods of following the denaturation of proteins and rotatory dispersion is capable of providing information on the folding of the polypeptide chain in proteins and the changes accompanying denaturation.