Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion-Reference-Cited by-同舟云学术

Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion

Published:2021-02 Issue: Volume:338 Page:128142
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lucas-González Raquel,Ángel Pérez-Álvarez José,Moscaritolo Salvatore,Fernández-López Juana,Sacchetti Giampiero^ORCID,Viuda-Martos Manuel^ORCID

Funder

UMH-Spain

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. Simulated gastrointestinal digestion and in vitro colonic fermentation of carob polyphenols: Bioaccessibility and bioactivity;Chait;LWT-Food Science and Technology,2020

5. Effect of two barley b-glucan concentrates on in vitro glycaemic impact and cooking quality of spaghetti;Chillo;LWT-Food Science and Technology,2011

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