Browsing by Subject "proanthocyanidins"
Now showing items 1-3 of 3
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(2014-04-22)As incidences of diseases associated with dietary patterns increase in the United States, focus has been placed on improving nutritional quality of processed foods. Carbohydrates contribute the most calories in the American ...
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(2017-11-08)Excess calorie intake is a growing global problem, and can be managed by impacting satiety and the rate of starch digestion in the small intestine. Proanthocyanidins (PA) are known to interact with amylose in cooked starch ...
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(2021-08-25)A novel benchtop isolation method for isolation of oligomeric and polymeric proanthocyanidins from cranberry and grape seed was modeled. Utilizing size exclusion and solid phase extraction techniques demonstrated efficient ...