Digestive dynamics of yoghurt structure impacting the release and bioaccessibility of the flavonoid rutin-Reference-Cited by-同舟云学术

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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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1. Bioactivity and influence on colonic microbiota of polyphenols from noni (Morinda citrifolia L.) fruit under simulated gastrointestinal digestion;Food Chemistry: X;2024-03

2. Biopolymers-Based Macrogels with Applications in the Food Industry: Capsules with Berry Juice for Functional Food Products;Gels;2024-01-18

3. Effect of ultrasound treatment on interactions of whey protein isolate with rutin;Ultrasonics Sonochemistry;2023-05

4. Natural nutraceuticals for enhancing yogurt properties: a review;Environmental Chemistry Letters;2023-03-13

5. Exploring the effect of in vitro digestion on the phenolics and antioxidant activity of Lycium barbarum fruit extract;Food Bioscience;2023-02

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