Assessment of Phenolic Compound Bioaccessibility in Yerba Mate-Supplemented Bread via in vitro Gastrointestinal Simulation-Reference-Cited by-同舟云学术

Assessment of Phenolic Compound Bioaccessibility in Yerba Mate-Supplemented Bread via in vitro Gastrointestinal Simulation

Published:2024-07-18 Issue: Volume: Page:1-17
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Santetti Gabriela Soster¹,Volpato Dacoreggio Marina¹,Inácio Heloísa Patricio¹,da Silva Monteiro Wanderley Bruna Rafaela¹,da Silva Haas Isabel Cristina¹,Biduski Barbara²,Hoff Rodrigo Barcellos³,Bertolin Telma Elita⁴,Fritzen Freire Carlise Beddin¹,Gutkoski Luiz Carlos⁵,de Mello Castanho Amboni Renata Dias¹

Affiliation:

1. Food Science and Technology Departament, Federal University of Santa Catarina, Florianópolis, Brazil

2. Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Ireland

3. Brazilian Ministry of Agriculture, Livestock, and Food Supply (MAPA), Federal Agricultural Defense Laboratory, São José, Brazil

4. Food Science and Technology Graduate Program, University of Passo Fundo, Passo Fundo, Brazil

5. Federal University of Fronteira Sul (UFFS), Brazil

Funder

the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) - Finance Code

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2024.2362369

Reference40 articles.

1. Bioaccessibility and gut metabolism of phenolic compounds of breads added with green coffee infusion and enzymatically bioprocessed

2. American Association of Cereal Chemists International. (2010). Approved methods of analysis (11th ed.). AACC International.

3. Assessment of Bioactive Compounds under Simulated Gastrointestinal Digestion of Bee Pollen and Bee Bread: Bioaccessibility and Antioxidant Activity

4. Assessment of the glycaemic index, content of bioactive compounds, and their in vitro bioaccessibility in oat-buckwheat breads

5. Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing