Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model

Food Science and Technology (Brazil)

Volumn 36, Issue 2, 2016, Pages 188-194

  Velderrain Roddríguez, Gustavo ^a   Quirós Sauceda, Ana ^a   Mercadod Mercadod, Gil ^b   Ayala Zavala, Jesús Fernando ^a   Astiazarán García, Humberto ^a   Rodbles Sánchez, Rosario Maribel ^c   Wall Medranod, Abraham ^d   Sayagod Ayerdi, Sonia ^b   Godnzález Aguilar, Gustavo Adolfo ^a  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^b LABORATORIO INTEGRAL DE INVESTIGACIÓN EN ALIMENTOS   (Mexico)

^c UNIVERSIDAD DE SONORA   (Mexico)

^d UNIVERSIDAD AUTÓNOMA DE CIUDAD JUÁREZ   (Mexico)

Author keywords

Antioxidant capacity; Bioaccessibility; Dietary fiber; In vitro digestion; Phenolic compounds; Tropical fruit

Indexed keywords

EID: 84978173204     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/1678-457X.6729     Document Type: Article

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