Release of health-related compounds during in vitro gastro-intestinal digestion of okara and okara fermented with Lactobacillus plantarum
Author:
Funder
Fundação para a Ciência e a Tecnologia
Argentinean Agency for the Scientific and Technological Promotion
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-04140-7.pdf
Reference45 articles.
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3. Bouayed J, Hoffmann L, Bohn T (2011) Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: bioaccessibility and potential uptake. Food Chem 128(1):14–21. https://doi.org/10.1016/j.foodchem.2011.02.052
4. Cilla A, Bosch L, Barberá R, Alegría A (2018) Effect of processing on the bioaccessibility of bioactive compounds—a review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols. J Food Compos Anal 68:3–15. https://doi.org/10.1016/j.jfca.2017.01.009
5. de Man JC, Rogosa D, Sharpe ME (1960) A medium for the cultivation of lactobacilli. J Appl Bacteriol 23(1):130–135. https://doi.org/10.1111/j.1365-2672.1960.tb00188.x
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