A review on insoluble-bound phenolics in plant-based food matrix and their contribution to human health with future perspectives-Reference-Cited by-同舟云学术

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A review on insoluble-bound phenolics in plant-based food matrix and their contribution to human health with future perspectives

Published:2020-11 Issue: Volume:105 Page:347-362
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Zhang Bing,Zhang Yujing,Li Hongyan,Deng Zeyuan,Tsao Rong

Funder

Agriculture & Agri-Food Canada

Ontario Research Fund (ORF), Canada

National Natural Science Foundation of China

Natural Science Foundation of Jiangxi Province

Key R&D Program of Jiangxi Province

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference137 articles.

1. Bound phenolics in foods, A review;Acosta-Estrada;Food Chemistry,2014

2. The bioavailability of ferulic acid is governed primarily by the food matrix rather than its metabolism in intestine and liver in rats;Adam;Journal of Nutrition,2002

3. Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation;Agcam;Food Chemistry,2014

4. Mango peel dietary fibre: Composition and associated bound phenolics;Ajila;Journal of Functional Foods,2013

5. Phenolics of selected lentil cultivars: Antioxidant activities and inhibition of low-density lipoprotein and DNA damage;Alshikh;Journal of Functional Foods,2015

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