Bioaccessibility of enniatins A, A1, B, and B1 in different commercial breakfast cereals, cookies, and breads of spain

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 2, 2013, Pages 456-461

  Prosperini, Alessandra ^a   Meca, Giuseppe ^a   Font, Guillermina ^a   Ruiz, María José ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

bioaccessibility; enniatins; HPLC; in vitro gastrointestinal model

Indexed keywords

ADSORBING MATERIALS; BIOACCESSIBILITY; ENNIATINS; EXTRACTION MODEL; GASTROINTESTINAL MODEL; HPLC; IN-VITRO; NATURAL CONTAMINANTS; POTENTIAL RISKS; WHEAT BRAN;

FOOD PRODUCTS;

COMPUTER SIMULATION;

DEPSIPEPTIDE; ENNIATINS; MYCOTOXIN;

ARTICLE; BREAD; CEREAL; CHEMISTRY; COMPARATIVE STUDY; DIET; DIETARY FIBER; DIGESTION; ETHNOLOGY; FAST FOOD; FOOD CONTAMINATION; HUMAN; INTESTINE ABSORPTION; METABOLISM; SPAIN;

BREAD; CEREALS; DEPSIPEPTIDES; DIET; DIETARY FIBER; DIGESTION; FAST FOODS; FOOD CONTAMINATION; HUMANS; INTESTINAL ABSORPTION; MYCOTOXINS; SPAIN;

TRITICUM AESTIVUM;

EID: 84872528904     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3044023     Document Type: Article

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