Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods
Author:
Affiliation:
1. Department of Food Technology, Agrotecnio Center, University of Lleida, Av. Alcalde Rovira Roure 191, Lleida, E-25198, Spain
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2017.1331200
Reference129 articles.
1. The Bioavailability of Ferulic Acid Is Governed Primarily by the Food Matrix Rather than Its Metabolism in Intestine and Liver in Rats
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4. Bioprocessing of Wheat Bran in Whole Wheat Bread Increases the Bioavailability of Phenolic Acids in Men and Exerts Antiinflammatory Effects ex Vivo
5. Bioprocessing of Wheat Bran Improves in vitro Bioaccessibility and Colonic Metabolism of Phenolic Compounds
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