Effect of encapsulation on stability of anthocyanins and chlorogenic acid isomers in aronia during in vitro digestion and their transformation in a model system-Reference-Cited by-同舟云学术

Effect of encapsulation on stability of anthocyanins and chlorogenic acid isomers in aronia during in vitro digestion and their transformation in a model system

Published:2024-02 Issue: Volume:434 Page:137443
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jang Youngbin^ORCID,Koh Eunmi^ORCID

Funder

Seoul Women`s University

Ministry of Science, ICT and Future Planning

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

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3. Benvenuti, S., Pellati, F., Melegari, M. A., & Bertelli, D. (2004). Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia. Journal of Food Science, 69(3), FCT164–FCT169. https://doi.org/10.1111/j.1365-2621.2004.tb13352.x.

4. Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion;Bermúdez-Soto;Food Chemistry,2007

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

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