Stability of polyphenols and carotenoids in strawberry and peach yoghurt throughout in vitro gastrointestinal digestion-Reference-Cited by-同舟云学术

Stability of polyphenols and carotenoids in strawberry and peach yoghurt throughout in vitro gastrointestinal digestion

Published:2015 Issue:5 Volume:6 Page:1611-1619
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Oliveira Ana¹²³⁴⁵,Pintado Manuela¹²³⁴⁵

Affiliation:

1. Centro de Biotecnologia e Química Fina – Laboratório Associado

2. Escola Superior de Biotecnologia

3. Universidade Católica Portuguesa/Porto

4. 4202-401 Porto

5. Portugal

Abstract

The aim of this research was to evaluate the influence ofin vitrogastrointestinal digestion on the stability and bio-accessibility of phenolic compounds and carotenoids, as well as on the antioxidant activity in strawberry and peach enriched yoghurt.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2015/FO/C5FO00198F

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