In vitro evaluation of the bioaccessibility of antioxidative properties in commercially baby foods
Author:
Funder
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-020-04384-8.pdf
Reference25 articles.
1. Apak R, Güçlü K, Özyürek M et al (2004) A novel total antioxidant capacity index for dietary polyphenols, vitamin C and E using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. J Agric Food Chem 52:7970–7981. https://doi.org/10.1021/jf048741x
2. Apak R, Güçlü K, Demirata B et al (2007) Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay. Molecules 12:1496–1547. https://doi.org/10.3390/12071496
3. Carbonell-Capella JM, Barba FJ, Esteve MJ et al (2013) Quality parameters, bioactive compounds and their correlation with antioxidant capacity of commercial fruit-based baby foods. Food Sci Technol Int 20:479–487. https://doi.org/10.1177/1082013213492523
4. Cardoso C, Afonso C, Lourenço H et al (2015) Bioaccessibility assessment methodologies and their consequences for the risk-benefit evaluation of food. Trends Food Sci Technol 41:5–23. https://doi.org/10.1016/j.tifs.2014.08.008
5. Cemeroglu B (2013). Gıda Analizleri. Bizim Grup Basımevi, 3rd ed. pp 1–40. ISBN: 978-605-63419-3-9
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