Total phenolic content and antioxidant properties of hard low-fat cheese fortified with catechin as affected by invitro gastrointestinal digestion

LWT

Volumn 62, Issue 1, 2015, Pages 393-399

  Rashidinejad, A ^a,b   Birch, E J ^a   Sun Waterhouse, D ^c   Everett, D W ^a,b  

^a UNIVERSITY OF OTAGO   (New Zealand)

^b RIDDET INSTITUTE   (New Zealand)

^c THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Catechin; Cheese ripening; Invitro recovery; Phenolic content; Simulated digestion

Indexed keywords

ANTIOXIDANTS; FLAVONOIDS; PHENOLS;

CATECHIN; CHEESE RIPENING; IN-VITRO; PHENOLIC CONTENT; SIMULATED DIGESTION;

DAIRIES;

EID: 84924157603     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.12.058     Document Type: Article

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