Acylation of antioxidant of bamboo leaves with fatty acids by lipase and the acylated derivatives' efficiency in the inhibition of acrylamide formation in fried potato crisps
10.1371/journal.pone.0130680 PLoS ONE 10 6 130680
| Published in: | PLOS ONE |
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| Main Authors: | , , , , , |
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| Format: | Article in Journal/Newspaper |
| Language: | unknown |
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2015
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| Online Access: | https://scholarbank.nus.edu.sg/handle/10635/161503 |
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ftnunivsingapore:oai:scholarbank.nus.edu.sg:10635/161503 |
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ftnunivsingapore:oai:scholarbank.nus.edu.sg:10635/161503 2023-10-01T03:51:00+02:00 Acylation of antioxidant of bamboo leaves with fatty acids by lipase and the acylated derivatives' efficiency in the inhibition of acrylamide formation in fried potato crisps Ma X. Wang E. Lu Y. Wang Y. Ou S. Yan R. DEPT OF CHEMISTRY 2015 https://scholarbank.nus.edu.sg/handle/10635/161503 unknown Ma X., Wang E., Lu Y., Wang Y., Ou S., Yan R. (2015). Acylation of antioxidant of bamboo leaves with fatty acids by lipase and the acylated derivatives' efficiency in the inhibition of acrylamide formation in fried potato crisps. PLoS ONE 10 (6) : 130680. ScholarBank@NUS Repository. https://doi.org/10.1371/journal.pone.0130680 19326203 https://scholarbank.nus.edu.sg/handle/10635/161503 Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ Unpaywall 20191101 acrylamide antioxidant dichloromethane ether flavonoid isoorientin 6'' laurate isovitexin 6'' laurate lauric acid lauric acid derivative lipase B methanol orientin 6'' laurate pentanol silica gel unclassified drug vitexin 6'' laurate apigenin fatty acid fungal protein glucoside isoorientin isovitexin Candida antarctica luteolin orientin plant extract tert-amyl alcohol triacylglycerol lipase vitexin acylation antioxidant activity Article bamboo column chromatography concentration (parameters) food food processing fried potato crisp high performance liquid chromatography isolation procedure nonhuman plant leaf potato thin layer chromatography Article 2015 ftnunivsingapore https://doi.org/10.1371/journal.pone.0130680 2023-09-05T18:19:28Z 10.1371/journal.pone.0130680 PLoS ONE 10 6 130680 Article in Journal/Newspaper Antarc* Antarctica National University of Singapore: ScholarBank@NUS PLOS ONE 10 6 e0130680 |
| institution |
Open Polar |
| collection |
National University of Singapore: ScholarBank@NUS |
| op_collection_id |
ftnunivsingapore |
| language |
unknown |
| topic |
acrylamide antioxidant dichloromethane ether flavonoid isoorientin 6'' laurate isovitexin 6'' laurate lauric acid lauric acid derivative lipase B methanol orientin 6'' laurate pentanol silica gel unclassified drug vitexin 6'' laurate apigenin fatty acid fungal protein glucoside isoorientin isovitexin Candida antarctica luteolin orientin plant extract tert-amyl alcohol triacylglycerol lipase vitexin acylation antioxidant activity Article bamboo column chromatography concentration (parameters) food food processing fried potato crisp high performance liquid chromatography isolation procedure nonhuman plant leaf potato thin layer chromatography |
| spellingShingle |
acrylamide antioxidant dichloromethane ether flavonoid isoorientin 6'' laurate isovitexin 6'' laurate lauric acid lauric acid derivative lipase B methanol orientin 6'' laurate pentanol silica gel unclassified drug vitexin 6'' laurate apigenin fatty acid fungal protein glucoside isoorientin isovitexin Candida antarctica luteolin orientin plant extract tert-amyl alcohol triacylglycerol lipase vitexin acylation antioxidant activity Article bamboo column chromatography concentration (parameters) food food processing fried potato crisp high performance liquid chromatography isolation procedure nonhuman plant leaf potato thin layer chromatography Ma X. Wang E. Lu Y. Wang Y. Ou S. Yan R. Acylation of antioxidant of bamboo leaves with fatty acids by lipase and the acylated derivatives' efficiency in the inhibition of acrylamide formation in fried potato crisps |
| topic_facet |
acrylamide antioxidant dichloromethane ether flavonoid isoorientin 6'' laurate isovitexin 6'' laurate lauric acid lauric acid derivative lipase B methanol orientin 6'' laurate pentanol silica gel unclassified drug vitexin 6'' laurate apigenin fatty acid fungal protein glucoside isoorientin isovitexin Candida antarctica luteolin orientin plant extract tert-amyl alcohol triacylglycerol lipase vitexin acylation antioxidant activity Article bamboo column chromatography concentration (parameters) food food processing fried potato crisp high performance liquid chromatography isolation procedure nonhuman plant leaf potato thin layer chromatography |
| description |
10.1371/journal.pone.0130680 PLoS ONE 10 6 130680 |
| author2 |
DEPT OF CHEMISTRY |
| format |
Article in Journal/Newspaper |
| author |
Ma X. Wang E. Lu Y. Wang Y. Ou S. Yan R. |
| author_facet |
Ma X. Wang E. Lu Y. Wang Y. Ou S. Yan R. |
| author_sort |
Ma X. |
| title |
Acylation of antioxidant of bamboo leaves with fatty acids by lipase and the acylated derivatives' efficiency in the inhibition of acrylamide formation in fried potato crisps |
| title_short |
Acylation of antioxidant of bamboo leaves with fatty acids by lipase and the acylated derivatives' efficiency in the inhibition of acrylamide formation in fried potato crisps |
| title_full |
Acylation of antioxidant of bamboo leaves with fatty acids by lipase and the acylated derivatives' efficiency in the inhibition of acrylamide formation in fried potato crisps |
| title_fullStr |
Acylation of antioxidant of bamboo leaves with fatty acids by lipase and the acylated derivatives' efficiency in the inhibition of acrylamide formation in fried potato crisps |
| title_full_unstemmed |
Acylation of antioxidant of bamboo leaves with fatty acids by lipase and the acylated derivatives' efficiency in the inhibition of acrylamide formation in fried potato crisps |
| title_sort |
acylation of antioxidant of bamboo leaves with fatty acids by lipase and the acylated derivatives' efficiency in the inhibition of acrylamide formation in fried potato crisps |
| publishDate |
2015 |
| url |
https://scholarbank.nus.edu.sg/handle/10635/161503 |
| genre |
Antarc* Antarctica |
| genre_facet |
Antarc* Antarctica |
| op_source |
Unpaywall 20191101 |
| op_relation |
Ma X., Wang E., Lu Y., Wang Y., Ou S., Yan R. (2015). Acylation of antioxidant of bamboo leaves with fatty acids by lipase and the acylated derivatives' efficiency in the inhibition of acrylamide formation in fried potato crisps. PLoS ONE 10 (6) : 130680. ScholarBank@NUS Repository. https://doi.org/10.1371/journal.pone.0130680 19326203 https://scholarbank.nus.edu.sg/handle/10635/161503 |
| op_rights |
Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ |
| op_doi |
https://doi.org/10.1371/journal.pone.0130680 |
| container_title |
PLOS ONE |
| container_volume |
10 |
| container_issue |
6 |
| container_start_page |
e0130680 |
| _version_ |
1778530450738774016 |