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Journal Article
Food Chemistry, ISSN 0308-8146, 05/2014, Volume 151, pp. 15 - 20
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 05/2013, Volume 61, Issue 19, pp. 4570 - 4576
Journal Article
Journal of Functional Foods, ISSN 1756-4646, 12/2015, Volume 19, pp. 723 - 732
Functional foods offer the possibility to modulate the absorption of sugars, leading to benefits for diabetics and those with metabolic syndrome. As part of... 
Polyphenol | Amylose | α-Amylase | Diabetes | Amylopectin | CARBOHYDRATE-ABSORPTION | FOOD SCIENCE & TECHNOLOGY | CHESTNUT ASTRINGENT SKIN | PHENOLIC-ACIDS | alpha-Amylase | FLAVONOIDS | IN-VITRO | GLUCOSIDASE ACTIVITY | ENZYMES | PURIFICATION | STARCH DIGESTION | EXTRACT
Journal Article
Journal of Nutritional Science and Vitaminology, ISSN 0301-4800, 2016, Volume 62, Issue 3, pp. 192 - 197
Inhibitors of carbohydrate-hydrolyzing enzymes play an important role in controlling postprandial blood glucose levels. Thus the effect of persimmon tannin on... 
blood glucose | oral carbohydrate tolerance test | persimmon tannin | amylase inhibitor | Blood glucose | Oral carbohydrate tolerance test | Persimmon tannin | Amylase inhibitor | CHESTNUT ASTRINGENT SKIN | IN-VITRO | POLYPHENOLS | NUTRITION & DIETETICS | GLUCOSIDASE | PURIFICATION | PROCYANIDINS | CARDIOVASCULAR-DISEASE | DIGESTIVE ENZYMES | KAKI-TANNIN | CONSTITUENTS
Journal Article
Food Science and Technology International, ISSN 1082-0132, 08/2007, Volume 13, Issue 4, pp. 293 - 299
This study determined the influence of the kind of wood (Allier vs Limousin and Allier vs chestnut), the age (new vs 1 year old Allier oak barriques) and the... 
Sensorial profile | Red wine | Chestnut wood | Flavours | Oak wood | red wine | QUALITY | oak wood | FOOD SCIENCE & TECHNOLOGY | sensorial profile | ELLAGITANNINS | FRENCH | flavours | ORIGIN | SPANISH | chestnut wood | TREE | CASTANEA-SATIVA | CHEMISTRY, APPLIED | AMERICAN OAK WOODS | EXTRACTIVES
Journal Article
1977, ISBN 9780960004645, viii, 175
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