The impact of cooking and delivery modes of thymol and carvacrol on retention and bioaccessibility in starchy foods

Food Chemistry

Volumn 196, Issue , 2016, Pages 848-852

  Aravena, Gabriela ^a,c   García, Olga ^a   Muñoz, Ociel ^a   Pérez Correa, José R ^b   Parada, Javier ^a  

^a UNIVERSIDAD AUSTRAL DE CHILE   (Chile)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^c INSTITUTO DE INVESTIGACIONES AGROPECUARIAS   (Chile)

Author keywords

Baking; Boil cooking; Digestion model; Essential oils; Natural products

Indexed keywords

BAKERIES; COOKING; ESSENTIAL OILS; MONOTERPENES; PHENOLS; THERMAL PROCESSING (FOODS);

BAKING; BIOACCESSIBILITY; DELIVERY MODES; DIGESTION MODELS; FOOD MATRIXES; IN-VITRO DIGESTIONS; NATURAL PRODUCTS; STARCHY FOODS;

OILS AND FATS;

AMYLOSE; CARVACROL; ESSENTIAL OIL; TERPENE; THYMOL; VOLATILE AGENT; HYDROXAMIC ACID;

ARTICLE; BAKING; BOILING; COOKING; DIGESTION; FOOD; GROUND LEAF; MOLECULAR INTERACTION; OREGANO; STARCHY FOOD; VOLATILIZATION; CHEMICAL STRUCTURE; CHEMISTRY; HUMAN; PROCEDURES;

COOKING; HUMANS; HYDROXAMIC ACIDS; MODELS, MOLECULAR; MONOTERPENES; THYMOL;

EID: 84944080898     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.09.099     Document Type: Article

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