Stability and bioaccessibility of anthocyanins in bakery products enriched with anthocyanins.

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Stability and bioaccessibility of anthocyanins in bakery products enriched with anthocyanins.

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2016 nî lūn-bûn

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2016年の論文

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年學術文章

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2016年學術文章

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Stability and bioaccessibility ...... ts enriched with anthocyanins.

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Stability and bioaccessibility ...... ts enriched with anthocyanins.

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Stability and bioaccessibility ...... ts enriched with anthocyanins.

@en

Stability and bioaccessibility ...... ts enriched with anthocyanins.

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Stability and bioaccessibility ...... ts enriched with anthocyanins.

@en

Stability and bioaccessibility ...... ts enriched with anthocyanins.

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P1476

Stability and bioaccessibility ...... cts enriched with anthocyanins

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P2093

Adrienn Hegyi

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Alberto Guadarrama Rodriguez

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Alessandra Bordoni

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Alper Tolga Eker

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Beatriz Perez

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Blanca Viadel

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Carlos Pineda-Vadillo

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Marisa Sanz-Buenhombre

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Sebnem Simsek

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Sibel Karakaya

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P2860

Analysis of proanthocyanidin cleavage products following acid-catalysis in the presence of excess phloroglucinol

Effects of a high fat meal matrix and protein complexation on the bioaccessibility of blueberry anthocyanins using the TNO gastrointestinal model (TIM-1).

Matrix effects on the stability and antioxidant activity of red cabbage anthocyanins under simulated gastrointestinal digestion.

Recent Advances in Anthocyanin Analysis and Characterization.

A standardised static in vitro digestion method suitable for food - an international consensus.

Enzymatic browning and antioxidant activities in harvested litchi fruit as influenced by apple polyphenols.

Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility.

Production of maize tortillas and cookies from nixtamalized flour enriched with anthocyanins, flavonoids and saponins extracted from black bean (Phaseolus vulgaris) seed coats.

Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability.

Influence of human gastric juice on oxidation of marine lipids--in vitro study.

P304

3488-3496

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P31

scholarly article

P356

10.1039/C6FO00567E

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P433

http://www.w3.org/2001/XMLSchema#string

P478

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P50

Didier Dupont

Sedef Nehir El

P577

2016-07-14T00:00:00Z

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P698

27415853

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P921

anthocyanins