The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion

Food Chemistry

Volumn 214, Issue , 2017, Pages 486-496

  Pineda Vadillo, Carlos ^a,b   Nau, Françoise ^a,b   Guerin Dubiard, Catherin ^a,b   Jardin, Julien ^a,b   Lechevalier, Valérie ^a,b   Sanz Buenhombre, Marisa ^c   Guadarrama, Alberto ^c   Tóth, Tamás ^d   Csavajda, Éva ^d   Hingyi, Hajnalka ^d   Karakaya, Sibel ^e   Sibakov, Juhani ^f   Capozzi, Francesco ^g   Bordoni, Alessandra ^g   Dupont, Didier ^a,b  

^a UMR1253   (France)

^b AGROCAMPUS OUEST   (France)

^c ABROBIOTEC SL   (Spain)

^d ADEXGO Ltd   (Hungary)

^e EGE UNIVERSITY   (Turkey)

^f VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^g UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Anthocyanins; Bioaccessibility; Food matrix; In vitro digestion; Processing

Indexed keywords

PROCESSING; RECOVERY;

ANTHOCYANIN PROFILES; BIOACCESSIBILITY; DIGESTIVE TRACT; FOOD COMPONENTS; FOOD MATRIXES; IN-VITRO DIGESTIONS; TOTAL ANTHOCYANIN CONTENTS;

ANTHOCYANINS;

ANTHOCYANIN;

ARTICLE; COMPARATIVE STUDY; CUSTARD DESSERT; DAIRY PRODUCT; DIGESTION; EGG; FOOD; FOOD PROCESSING; FORTIFIED FOOD; IN VITRO STUDY; MASTICATION; MILKSHAKE; OMELETTETE; PANCAKE; SOLUBILITY; ANALYSIS; ANIMAL; CHICKEN; FOOD HANDLING; GASTROINTESTINAL TRACT; HUMAN; METABOLISM;

ANIMALS; ANTHOCYANINS; CHICKENS; DIGESTION; EGGS; FOOD HANDLING; FOOD, FORTIFIED; GASTROINTESTINAL TRACT; HUMANS;

EID: 84978712552     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.07.049     Document Type: Article

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