The Role of Dietary Phenolic Compounds in Protein Digestion and Processing Technologies to Improve Their Antinutritive Properties

Comprehensive Reviews in Food Science and Food Safety

Volumn 17, Issue 1, 2018, Pages 82-103

  Cirkovic Velickovic, Tanja D ^a,b,c   Stanic Vucinic, Dragana J ^c  

^a and Centre for Advanced Process Technology for Urban Resource Recovery   (South Korea)

^b GHENT UNIVERSITY   (Belgium)

^c UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

digestion; flavonoid; polyphenol; protein; tannin

Indexed keywords

ENZYMES; FOOD PROCESSING; FOOD PRODUCTS; LIPIDS; NUTRITION; PHENOLS; PROCESSING; PRODUCT DESIGN; SLUDGE DIGESTION; SUGARS; TANNINS; WEIGHT CONTROL;

BENEFICIAL EFFECTS; BIOACTIVE SUBSTANCES; FLAVONOID; GASTROINTESTINAL TRACT; PHENOLIC COMPOUNDS; PLANT POLYPHENOLS; POLYPHENOLS; PROCESSING TECHNOLOGIES;

PROTEINS;

EID: 85039919550     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12320     Document Type: Article

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