Oil matrix modulates the bioaccessibility of polyphenols: a study of salad dressing formulation with industrial broccoli by‐products and lemon juice-Reference-Cited by-同舟云学术

Oil matrix modulates the bioaccessibility of polyphenols: a study of salad dressing formulation with industrial broccoli by‐products and lemon juice

Published:2022-04-08 Issue:12 Volume:102 Page:5368-5377
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Kamiloglu Senem¹²^ORCID,Ozdal Tugba³^ORCID,Tomas Merve⁴^ORCID,Capanoglu Esra⁵^ORCID

Affiliation:

1. Department of Food Engineering, Faculty of Agriculture Bursa Uludag University 16059 Gorukle, Bursa Turkey

2. Science and Technology Application and Research Center (BITUAM) Bursa Uludag University 16059 Gorukle, Bursa Turkey

3. Department of Food Engineering, Faculty of Engineering and Natural Sciences Istanbul Okan University 34959 Tuzla, Istanbul Turkey

4. Department of Food Engineering, Faculty of Engineering and Natural Sciences Istanbul Sabahattin Zaim University 34303 Halkali, Istanbul Turkey

5. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering Istanbul Technical University 34469 Maslak, Istanbul Turkey

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11890

Reference38 articles.

1. Antioxidant and antiproliferative activities in different maturation stages of broccoli ( Brassica oleracea Italica) biofortified with selenium

2. Sulforaphane-enriched extracts from glucoraphanin-rich broccoli exert antimicrobial activity against gut pathogens in vitro and innovative cooking methods increase in vivo intestinal delivery of sulforaphane

3. Elevated CO2 improves glucosinolate metabolism and stimulates anticancer and anti-inflammatory properties of broccoli sprouts

4. FAOSTAT.Food and Agriculture Organization Corporate Statistical Database(2020). Available:http://www.fao.org/faostat/en/#data/QC/visualize. [21 October 2020].

5. New food ingredients from broccoli by‐products: physical, chemical and technological properties

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification;Foods;2024-08-23

2. Valorization of Pineapple (Ananas comosus) By-Products in Milk Coffee Beverage: Influence on Bioaccessibility of Phenolic Compounds;Plant Foods for Human Nutrition;2024-05-02

3. Influence of industrial blanching, cutting, and freezing treatments on in vitro gastrointestinal digestion stability of orange (Citrus sinensis L.) and lemon (Citrus limon L.) peel polyphenols;Journal of the Science of Food and Agriculture;2023-12

4. Flavonoid Extracts from Lemon By-Products as a Functional Ingredient for New Foods: A Systematic Review;Foods;2023-10-08

5. The effect of BVOCs produced by Lysinibacillus fusiformis and LED irradiation on pigment metabolism in stored broccoli;Food Chemistry;2023-09