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Digestive dynamics of yoghurt structure impacting the release and bioaccessibility of the flavonoid rutin

  • Published:2021-02 Issue: Volume:111 Page:106215
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Acevedo-Fani Alejandra,Ochoa-Grimaldo Andrea,Loveday Simon M.,Singh Harjinder

Funder

New Zealand Ministry of Business, Innovation and Employment

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

1. Food matrix and co-presence of turmeric compounds influence bioavailability of curcumin in healthy humans;Ahmed Nasef;Food & Function,2019

2. Gastric digestion in vivo and in vitro: How the structural aspects of food influence the digestion process;Bornhorst;Annual Review of Food Science and Technology,2014

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

4. The matrix effect of blueberry, oat meal and milk on polyphenols, antioxidant activity and potential bioavailability;Cebeci;International Journal of Food Sciences & Nutrition,2014

5. Effect of heat processing on thermal stability and antioxidant activity of six flavonoids;Chaaban;Journal of Food Processing and Preservation,2017
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