Matrix composition effect on the digestibility of carob flour phenols by an in-vitro digestion model

Food Chemistry

Volumn 124, Issue 1, 2011, Pages 65-71

  Ortega, Nàdia ^a,b   Macià, Alba ^a   Romero, Maria Paz ^a   Reguant, Jordi ^b   Motilva, Maria Jose ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

^b La Morella Nuts SA   (Spain)

Author keywords

Bioaccesibility; Carob flour; Food matrix effect; In vitro digestion model; Phenols

Indexed keywords

BIOACCESIBILITY; BIOACCESSIBILITY; CAROB FLOUR; FOOD MATRIXES; HAZELNUT OIL; IN-VITRO; IN-VITRO DIGESTION MODEL; LIPID FRACTIONS; MATRIX COMPOSITION; NATURAL-MATRIX; PHENOLIC COMPOUNDS; POLYPHENOLS; PROTECTIVE EFFECTS; SOLUBLE SUGARS; WATERSOLUBLE;

FATTY ACIDS; POLYUNSATURATED FATTY ACIDS; SUGARS; VEGETABLE OILS; WATER CONTENT;

PHENOLS;

ALGAROBA; PHENOL DERIVATIVE; POLYPHENOL DERIVATIVE; POLYUNSATURATED FATTY ACID; VEGETABLE OIL;

ARTICLE; CONTROLLED STUDY; DIETARY FIBER; DIGESTION; DUODENUM; FOOD COMPOSITION; HAZELNUT; IN VITRO SELECTION; MOLECULAR STABILITY;

CERATONIA SILIQUA; CORYLUS;

EID: 77955280917     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.105     Document Type: Article

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