The type and concentration of milk increase the in vitro bioaccessibility of coffee chlorogenic acids

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 44, 2012, Pages 11056-11064

  Tagliazucchi, Davide ^a   Helal, Ahmed ^a,b   Verzelloni, Elena ^a   Conte, Angela ^a  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

^b DAMANHOUR UNIVERSITY   (Egypt)

Author keywords

bioaccessibility; casein; chlorogenic acids; coffee; digestion; fat; milk; protein

Indexed keywords

BIOACCESSIBILITY; CALCIUM CONTENT; CHLOROGENIC ACIDS; FAT; FAT CONTENTS; HIGH AFFINITY; HIGH MOLECULAR WEIGHT; IN-VITRO; MILK;

CARBOHYDRATES; CASEIN; COFFEE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SLUDGE DIGESTION;

PROTEINS;

CHLOROGENIC ACID;

ANIMAL; ARTICLE; BIOAVAILABILITY; CHEMISTRY; COFFEE; ELECTROSPRAY MASS SPECTROMETRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MILK; PH; SPECTROFLUOROMETRY; STOMACH ACID; TANDEM MASS SPECTROMETRY;

ANIMALS; BIOLOGICAL AVAILABILITY; CHLOROGENIC ACID; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COFFEE; GASTRIC ACID; HYDROGEN-ION CONCENTRATION; MILK; SPECTROMETRY, FLUORESCENCE; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TANDEM MASS SPECTROMETRY;

EID: 84868590998     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf302694a     Document Type: Article

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