Protein–phenolic interactions in lentil and wheat crackers with onion skin phenolics: effects of processing and <i>in vitro</i> gastrointestinal digestion-Reference-Cited by-同舟云学术

Protein–phenolic interactions in lentil and wheat crackers with onion skin phenolics: effects of processing and in vitro gastrointestinal digestion

Published:2023 Issue:8 Volume:14 Page:3538-3551
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Günal-Köroğlu Deniz¹^ORCID,Turan Semra²^ORCID,Capanoglu Esra¹^ORCID

Affiliation:

1. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey

2. Department of Food Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, Bolu, Turkey

Abstract

This study aimed to evaluate the protein–phenolic interaction in functional crackers made of wheat/lentil flour with onion skin phenolics (onion skin powder: OSP, onion skin phenolic extract: OSE, or quercetin: Q) after in vitro gastrointestinal digestion.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D2FO02885A

Reference55 articles.

1. Variation of quercetin glycoside derivatives in three onion (Allium cepa L.) varieties

2. Functional food product development – Opportunities and challenges for food manufacturers

3. Dietary factors affecting polyphenol bioavailability

4. Phenolic compounds, microstructure and viscosity of onion and apple products subjected to in vitro gastrointestinal digestion

5. Interaction of plant phenols with food macronutrients: characterisation and nutritional–physiological consequences

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