Bioaccessibility of coffee bean hydroxycinnamic acids during in vitro digestion influenced by the degree of roasting and activity of intestinal probiotic bacteria, and their activity in Caco-2 and HT29 cells-Reference-Cited by-同舟云学术

Bioaccessibility of coffee bean hydroxycinnamic acids during in vitro digestion influenced by the degree of roasting and activity of intestinal probiotic bacteria, and their activity in Caco-2 and HT29 cells

Published:2022-10 Issue: Volume:392 Page:133328
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Grzelczyk Joanna,Szwajgier Dominik,Baranowska-Wójcik Ewa,Budryn Grażyna,Zakłos-Szyda Małgorzata,Sosnowska Bożena

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

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3. Molecular mechanism of action of chlorogenic acid on erythrocyte and lipid membranes;Bonarska-Kujawa;Molecular Membrane Biology,2015

4. Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans;Budryn;European Food Research and Technology,2009

5. Changes of free and nanoencapsulated hydroxycinnamic acids from green coffee added to different food products during processing and in vitro enzymatic digestion;Budryn;Food Research International,2016

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