Bioaccessibility, changes in the antioxidant potential and colonic fermentation of date pits and apple bagasse flours obtained from co-products during simulated in vitro gastrointestinal digestion

Food Research International

Volumn 78, Issue , 2015, Pages 169-176

  Gullon, Beatriz ^a   Pintado, Manuela E ^a   Barber, Xavier ^b   Fernández López, Juana ^b   Pérez Álvarez, José A ^b   Viuda Martos, Manuel ^b  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Antioxidant; Bioaccessibility index; Co products; In vitro digestion; Short chain fatty acids

Indexed keywords

ANTIOXIDANTS; BAGASSE; CHAINS; FERMENTATION; FRUITS; PLANTS (BOTANY); VOLATILE FATTY ACIDS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; BIOACCESSIBILITY; CO-PRODUCTS; GASTROINTESTINAL DIGESTION; IN-VITRO DIGESTIONS; SCAVENGING PROPERTIES; SHORT-CHAIN FATTY ACIDS;

FATTY ACIDS;

EID: 84949223125     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.10.021     Document Type: Article

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