Assessing bioaccessibility and bioavailability in vitro of phenolic compounds from freeze-dried apple pomace by LC-Q-TOF-MS-Reference-Cited by-同舟云学术

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Assessing bioaccessibility and bioavailability in vitro of phenolic compounds from freeze-dried apple pomace by LC-Q-TOF-MS

Published:2022-08 Issue: Volume:48 Page:101799
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Pollini Luna,Juan-García Ana,Blasi Francesca,Mañes Jordi,Cossignani Lina,Juan Cristina

Funder

Ministerio de Ciencia e Innovación

Erasmus+

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference26 articles.

1. The cardiovascular health benefits of apples: Whole fruit vs. isolated compounds;Bondonno;Food Science and Technology,2017

2. Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns;Bouayed;Food Chemistry,2012

3. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocols,2019

4. Separation and identification of polyphenols in apple pomace by high-speed counter-current chromatography and high-performance liquid chromatography coupled with mass spectrometry;Cao;Journal of Chromatography A,2009

5. Effect of processing on the bioaccessibility of bioactive compounds – a review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols;Cilla;Journal of Food Composition and Analysis,2018

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