Effects of in vitro simulated digestion on the free and bound phenolic content and antioxidant activity of seven species of seaweeds-Reference-Cited by-同舟云学术

Effects of in vitro simulated digestion on the free and bound phenolic content and antioxidant activity of seven species of seaweeds

Published:2020-11-08 Issue:5 Volume:56 Page:2365-2374
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Huang Zhiting¹,Chen Qiqi¹,Hu Kaixi¹,Zhang Ruifen²,Yuan Yang¹,He Shan¹³^ORCID,Zeng Qingzhu¹,Su Dongxiao¹^ORCID

Affiliation:

1. School of Chemistry and Chemical Engineering Guangzhou University Guangzhou510006China

2. Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangzhou510610China

3. Flinders Institute for Nanoscale Science and Technology College of Science and Engineering Flinders University Bedford Park SA5042Australia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14860

Reference32 articles.

1. Bound phenolics in foods, a review

2. Phenolic compounds from three brown seaweed species using LC-DAD–ESI-MS/MS

3. Comparative Antioxidant Activity of Edible Japanese Brown Seaweeds

4. Dietary fiber from Indian edible seaweeds and its in-vitro prebiotic effect on the gut microbiota

5. Antioxidant activity of three edible seaweeds from two areas in South East Asia

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