Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model
Author:
Affiliation:
1. Centro de investigación en Alimentación y Desarrollo, México
2. Instituto Tecnológico de Tepic, México
3. Universidad de Sonora, México
4. Universidad Autónoma de Ciudad Juárez, México
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v36n2/0101-2061-cta-1678-457X6729.pdf
Reference45 articles.
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3. Determination of sugar with 3, 5-dinitrosalicylic acid and phenol;Borel E.;Helvetica Chimica Acta,1952
4. Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: bioaccessibility and potential uptake;Bouayed J.;Food Chemistry,2011
5. Use of a free radical method to evaluate antioxidant activity;Brand-Williams W.;LWT-Food Science and Technology,1995
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