Antioxidant activity and bioaccessibility of phenols-enriched edible casein/caseinate coatings during in vitro digestion

Journal of Dairy Research

Volumn 82, Issue 1, 2015, Pages 56-63

  Helal, Ahmed ^a   Desobry, Stephane ^b   Banon, Sylvie ^b   Shamsia, Sherif M ^a  

^a Al Abaadyia   (Egypt)

^b UNIVERSITÉ DE LORRAINE   (France)

Author keywords

antioxidant activity; bioaccessibility index; Edible coating; fluorescence spectroscopy; in vitro digestion; phenols

Indexed keywords

ANTIOXIDANT; CASEIN; CATECHIN; CHLOROGENIC ACID; GALLIC ACID; PANCREATIN; PEPSIN A; PHENOL DERIVATIVE; RUTOSIDE; TANNIN DERIVATIVE;

ANIMAL; BIOAVAILABILITY; CHEMISTRY; DEVICES; DIGESTION; FOOD PACKAGING; METABOLISM; OXIDATION REDUCTION REACTION; PH; PIG; SPECTROFLUOROMETRY;

ANIMALS; ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; CASEINS; CATECHIN; CHLOROGENIC ACID; DIGESTION; FOOD PACKAGING; GALLIC ACID; HYDROGEN-ION CONCENTRATION; OXIDATION-REDUCTION; PANCREATIN; PEPSIN A; PHENOLS; RUTIN; SPECTROMETRY, FLUORESCENCE; SWINE; TANNINS;

EID: 84921382483     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029914000557     Document Type: Article

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