In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity

Food Research International

Volumn 88, Issue Part B, 2016, Pages 284-292

  Pineda Vadillo, Carlos ^a,b   Nau, Françoise ^a,b   Dubiard, Catherine Guerin ^a   Cheynier, Véronique ^c   Meudec, Emmanuelle ^c   Sanz Buenhombre, Marisa ^d   Guadarrama, Alberto ^d   Tóth, Tamás ^e   Csavajda, Éva ^e   Hingyi, Hajnalka ^e   Karakaya, Sibel ^f   Sibakov, Juhani ^g   Capozzi, Francesco ^h   Bordoni, Alessandra ^h   Dupont, Didier ^a,b  

^a UMR1253   (France)

^b AGROCAMPUS OUEST   (France)

^c SPO   (France)

^d ABROBIOTEC SL   (Spain)

^e ADEXGO Ltd   (Hungary)

^f EGE UNIVERSITY   (Turkey)

^g VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^h UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Anthocyanins; Bioaccessibility; Food matrix; In vitro digestion; Polyphenols; Proanthocyanidins

Indexed keywords

ANTHOCYANINS; FLAVONOIDS; SOLUBILITY;

BIOACCESSIBILITY; FOOD MATRIXES; IN-VITRO DIGESTIONS; POLYPHENOLS; PROANTHOCYANIDINS;

ANTIOXIDANTS;

EID: 85016804284     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.01.029     Document Type: Article

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