In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components.

Çaliskantürk Karatas, Selen; Günay, Demet; Sayar, Sedat

Çaliskantürk Karatas, Selen; Günay, Demet; Sayar, Sedat.

Afiliación

Çaliskantürk Karatas S; Department of Food Engineering, University of Mersin, Çiftlikköy, 33343 Mersin, Turkey. Electronic address: selen.c@hotmail.com.
Günay D; Department of Food Engineering, University of Mersin, Çiftlikköy, 33343 Mersin, Turkey. Electronic address: demetguzel@gmail.com.
Sayar S; Department of Food Engineering, University of Mersin, Çiftlikköy, 33343 Mersin, Turkey. Electronic address: ssayar@mersin.edu.tr.

Food Chem ; 230: 182-188, 2017 Sep 01.

Article en En | MEDLINE | ID: mdl-28407899

Asunto(s)

Alimentos Funcionales/análisis; Semillas/química; Vicia faba/química; Técnicas In Vitro; Fenoles/análisis

Palabras clave

Acetic acid (PubChem CID: 176); Antioxidant capacity; Bile acid binding capacity; Butyric acid (PubChem CID: 264); Faba bean; Faba bean seed coat; In vitro digestion; In vitro fermentation; Lactulose (PubChem CID: 16217605); Phenolic substances; Propionic acid (PubChem CID: 1032); Sodium chenodeoxycholate (PubChem CID: 16219164); Sodium cholate (PubChem CID: 23679061); Sodium deoxycholate (PubChem CID: 23668196); Sodium glycocholate (PubChem CID: 23702132); Sodium taurocholate hydrate (PubChem CID: 23687511); Valeric acid (PubChem CID: 7991)

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Semillas / Vicia faba / Alimentos Funcionales Idioma: En Revista: Food Chem Año: 2017 Tipo del documento: Article Pais de publicación: Reino Unido

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