Saponins from soy and chickpea: Stability during beadmaking and in vitro bioaccessibility

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 27, 2013, Pages 6703-6710

  Serventi, Luca ^a   Chitchumroonchokchai, Chureeporn ^a   Riedl, Ken M ^a   Kerem, Zohar ^b   Berhow, Mark A ^c   Vodovotz, Yael ^a   Schwartz, Steven J ^a   Failla, Mark L ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b HEBREW UNIVERSITY OF JERUSALEM   (Israel)

^c NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

bioaccessibility; Caco 2 cells; digestive stability; retention during breadmaking; saponins; soy chickpea breads

Indexed keywords

AQUEOUS FRACTIONS; BIOACCESSIBILITY; CACO-2 CELLS; FOOD MATRIXES; SAPONINS; SIMULATED DIGESTION; SOY BREADS; SOY-CHICKPEA BREADS;

CELLS; STABILITY;

METABOLITES;

SAPONIN;

ARTICLE; BIOAVAILABILITY; BREAD; CACO 2 CELL LINE; CHEMISTRY; CICER; COOKING; DIGESTION; HEAT; HUMAN; METABOLISM; SOYBEAN;

BIOLOGICAL AVAILABILITY; BREAD; CACO-2 CELLS; CICER; COOKING; DIGESTION; HOT TEMPERATURE; HUMANS; SAPONINS; SOYBEANS;

EID: 84879999966     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf401597y     Document Type: Article

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