Browsing by Subject "proanthocyanidin"

Now showing items 1-2 of 2

    • CONDENSED TANNINS INTERACTION WITH AND MODIFICATION OF WHEAT GLUTEN PROTEINS 
      Girard, Audrey Lea (2018-03-23)
      Proanthocyanidins (PA) strongly complex proteins, which could be exploited in food systems to modify protein polymer structures and their functionality to benefit nutrition and health. Wheat is widely consumed, and its ...
    • Thermal Stability of Starch-Proanthocyanidin Complexes 
      Althawab, Suleiman Abdullah S (2023-03-20)
      Proanthocyanidins (PA) form poorly digestible complexes with starch via non-covalent linkages, showing promising potential to reduce the caloric density of the starch-rich products. The present study examined amylase ...