Oil matrix modulates the bioaccessibility of polyphenols: a study of salad dressing formulation with industrial broccoli by-products and lemon juice.

Kamiloglu, Senem; Ozdal, Tugba; Tomas, Merve; Capanoglu, Esra

Kamiloglu, Senem; Ozdal, Tugba; Tomas, Merve; Capanoglu, Esra.

Afiliación

Kamiloglu S; Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, 16059 Gorukle, Bursa, Turkey.
Ozdal T; Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, 16059 Gorukle, Bursa, Turkey.
Tomas M; Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Okan University, 34959 Tuzla, Istanbul, Turkey.
Capanoglu E; Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, 34303 Halkali, Istanbul, Turkey.

J Sci Food Agric ; 102(12): 5368-5377, 2022 Sep.

Article en En | MEDLINE | ID: mdl-35318669

Asunto(s)

Brassica; Polifenoles; Condimentos; Ácidos Cumáricos; Digestión; Flavonoles; Aceite de Oliva; Polifenoles/análisis

Palabras clave

co-digestion; flavonoids; hydroxycinnamic acids; industrial broccoli by-product; lemon juice; oils

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Brassica / Polifenoles Idioma: En Revista: J Sci Food Agric Año: 2022 Tipo del documento: Article País de afiliación: Turquía Pais de publicación: Reino Unido

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