Changes in phenolic composition and bioactivity of raw and pickled cowpea (<i>Vigna unguiculata</i> L. Walp.) green pod after <i>in vitro</i> simulated gastrointestinal digestion-Reference-Cited by-同舟云学术

Changes in phenolic composition and bioactivity of raw and pickled cowpea (Vigna unguiculata L. Walp.) green pod after in vitro simulated gastrointestinal digestion

Published:2021 Issue:5 Volume:27 Page:769-778
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Huang Shirong¹,Liu Huan¹,Yan Sinian¹,Chen Dongfang¹,Mei Xin²

Affiliation:

1. Department of Biological and Food Engineering, College of Chemical Engineering, Xiangtan University

2. Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/27/5/27_769/_pdf

Reference38 articles.

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4. Binsan, W., Benjakul, S., Visessanguan, W., Roytrakul, S., Tanaka, M., and Kishimura, H. (2008). Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei). Food Chem., 106, 185-193.

5. Burgos-Edwards, A., Jiménez-Aspee, F., Thomas-Valdés, S., Schmeda-Hirschmann, G., and Theoduloz, C. (2017). Qualitative and quantitative changes in polyphenol composition and bioactivity of Ribes magellanicum and R. punctatum after in vitro gastrointestinal digestion. Food Chem., 237, 1073-1082.

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