The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin

Food Chemistry

Volumn 141, Issue 1, 2013, Pages 451-458

  Świeca, Michał ^a   Gawlik Dziki, Urszula ^a   Dziki, Dariusz ^a   Baraniak, Barbara ^a   Czyz, Jarosław ^b  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

^b JAGIELLONIAN UNIVERSITY   (Poland)

Author keywords

Antioxidant activity; Bioaccessibility; Breads; Fortification; Onion skin; Protein phenolics interaction

Indexed keywords

ANTIOXIDANTS; CHROMATOGRAPHIC ANALYSIS;

ANTI-OXIDANT ACTIVITIES; BIOACCESSIBILITY; BREADS; FORTIFICATION; ONION SKIN; PHENOLICS;

PROTEINS;

ANTIOXIDANT; BOVINE SERUM ALBUMIN; FLAVONOID; FREE RADICAL; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; BREAD; CONTROLLED STUDY; DIGESTION; FOOD QUALITY; GEL PERMEATION CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; MOLECULAR WEIGHT; NONHUMAN; ONION; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONTENT; PROTEIN INTERACTION;

ALLIUM CEPA;

EID: 84877607869     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.03.048     Document Type: Article

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