Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model

LWT

Volumn 77, Issue , 2017, Pages 475-481

  Kamiloglu, Senem ^a,b   Ozkan, Gulay ^a   Isik, Hanife ^a   Horoz, Ozge ^a   Van Camp, John ^b   Capanoglu, Esra ^a  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

Anthocyanins; Antioxidant capacity; Bioaccessibility; By product; Daucus carota; Phenolic acids

Indexed keywords

ANTIOXIDANTS; BYPRODUCTS; ORGANIC ACIDS;

ANTIOXIDANT CAPACITY; BIOACCESSIBILITY; DAUCUS CAROTA; INDUSTRIAL BY-PRODUCTS; PHENOLIC ACIDS; SIMULATED GASTRIC AND INTESTINAL DIGESTIONS; STATISTICAL DIFFERENCES; TOTAL ANTIOXIDANT CAPACITY;

ANTHOCYANINS;

EID: 85007285380     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.12.002     Document Type: Article

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