Sökning: id:"swepub:oai:lup.lub.lu.se:610a3abb-1701-4619-8c70-529154172537" > In vitro gastrointe...
Fältnamn | Indikatorer | Metadata |
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000 | 03274naa a2200397 4500 | |
001 | oai:lup.lub.lu.se:610a3abb-1701-4619-8c70-529154172537 | |
003 | SwePub | |
008 | 190709s2019 | |||||||||||000 ||eng| | |
024 | 7 | a https://lup.lub.lu.se/record/610a3abb-1701-4619-8c70-5291541725372 URI |
024 | 7 | a https://doi.org/10.1111/ijfs.142242 DOI |
040 | a (SwePub)lu | |
041 | a engb eng | |
042 | 9 SwePub | |
072 | 7 | a art2 swepub-publicationtype |
072 | 7 | a ref2 swepub-contenttype |
100 | 1 | a Cruz-Trinidad, Berthau Instituto Tecnologico de Estudios Superiores de Zamora4 aut |
245 | 1 0 | a In vitro gastrointestinal digestion of mango by-product snacks : Potential absorption of polyphenols and antioxidant capacity |
264 | c 2019-06-26 | |
264 | 1 | b Wiley,c 2019 |
520 | a Mango by-products are considered cheap sources of valuable foods and nutraceutical ingredients. In this work, antioxidant capacity (AOX), and potential absorption ability (PAA) of extractable polyphenols (EP) from mango by-product snacks (MB-S) were evaluated at different stages of in vitro gastrointestinal digestion. A wheat and oat-based control snack and three MB-S formulations (F1, F2 and F3) were prepared. Mango by-products were added at the expense of wheat in MB-S (paste-peel-seed): F1 (70-30-0), F2 (70-15-15), F3 (70-7.5-22.5). The highest release of polyphenols was observed after the gastric digestion. In the intestinal stage, MB-SF1 was the snack with the highest EP content (23.39 mg GAE/g db), two times greater than the control. Gallic acid and mangiferin were the main polyphenols identified in MB-S. The incorporation of mango seed in the MB-S reduced the polyphenols PAA by 10.29%. However, compared with the control snack, consumption of 30 g MB-SF1 provided additional 45 mg polyphenols. | |
650 | 7 | a LANTBRUKSVETENSKAPERx Lantbruksvetenskap, skogsbruk och fiskex Livsmedelsvetenskap0 (SwePub)401032 hsv//swe |
650 | 7 | a AGRICULTURAL SCIENCESx Agriculture, Forestry and Fisheriesx Food Science0 (SwePub)401032 hsv//eng |
653 | a Antioxidant capacity | |
653 | a in vitro gastrointestinal digestion | |
653 | a mango by-products | |
653 | a polyphenols | |
653 | a polyphenols load | |
700 | 1 | a Sánchez-Burgos, Jorge Albertou Tepic Institute of Technology4 aut |
700 | 1 | a Tovar, Juscelinou Lund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH4 aut0 (Swepub:lu)lcl-jtr |
700 | 1 | a Sáyago-Ayerdi, Sonia Guadalupeu Tepic Institute of Technology4 aut |
700 | 1 | a Zamora-Gasga, Victor Manuelu Tepic Institute of Technology4 aut |
710 | 2 | a Instituto Tecnologico de Estudios Superiores de Zamorab Tepic Institute of Technology4 org |
773 | 0 | t International Journal of Food Science and Technologyd : Wileyg 54:11, s. 3091-3098q 54:11<3091-3098x 0950-5423x 1365-2621 |
856 | 4 | u http://dx.doi.org/10.1111/ijfs.14224y FULLTEXT |
856 | 4 8 | u https://lup.lub.lu.se/record/610a3abb-1701-4619-8c70-529154172537 |
856 | 4 8 | u https://doi.org/10.1111/ijfs.14224 |
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