Acid and Moisture Uptake into Red Beets during in Vitro Gastric Digestion as Influenced by Gastric pH-Reference-Cited by-同舟云学术

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Acid and Moisture Uptake into Red Beets during in Vitro Gastric Digestion as Influenced by Gastric pH

Published:2020-01-02 Issue:2 Volume:15 Page:261-272
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Mennah-Govela Yamile A.,Keppler Silvia,Januzzi-Guerreiro Felipe,Follador-Lemos Camila,Vilpont Karine,Bornhorst Gail M.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s11483-019-09623-w.pdf

Reference58 articles.

1. S.W. McDonald, N.G. MacFarlane, Anaesthesia & Intensive Care Medicine 19(3), 128–132 (2018)

2. G.M. Bornhorst, R.P. Singh, Annu. Rev. Food Sci. Technol. 5, 111–132 (2014)

3. J. Feher, In Quantitative Human Physiology, Second edn. (Academic Press, Boston, 2017), pp. 785–795

4. F. Kong, R. Singh, Food Biophys. 6(1), 84–93 (2011)

5. O. Fasina, H. Fleming, R. Thompson, J. Food Sci. 67(1), 181–187 (2002)

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2. Effect of In Vitro Gastrointestinal Digestion on Phytochemicals and Antioxidant Activities in Cherry Tomatoes (Solanum lycopersicum var. cerasiforme);Preventive Nutrition and Food Science;2023-09-30

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4. Development and characterization of standardized model, solid foods with varying breakdown rates during gastric digestion;Journal of Food Engineering;2022-03

5. Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions;Trends in Food Science & Technology;2021-10

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