In vitro gastrointestinal digestion impact on the bioaccessibility and antioxidant capacity of bioactive compounds from tomato flours obtained after conventional and ohmic heating extraction

In times of pandemic and when sustainability is in vogue, the use of byproducts, such as fiber-rich tomato byproducts, can be an asset. There are still no studies on the impact of extraction methodologies and the gastrointestinal tract action on bioactive properties. Thus, this study used a solid fr...

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Detalhes bibliográficos
Autor principal: Coelho, Marta C. (author)
Outros Autores: Ribeiro, Tânia B. (author), Oliveira, Carla (author), Batista, Patrícia (author), Castro, Pedro (author), Monforte, Ana Rita (author), Rodrigues, António Sebastião (author), Teixeira, José (author), Pintado, Manuela (author)
Formato: article
Idioma:eng
Publicado em: 2021
Assuntos:
Bioaccessibility
Bioavail-ability
Byproducts
Carotenoids
Lycopersicum esculentum
Ohmic heating
Phenolic compounds
Tomato
Texto completo:http://hdl.handle.net/10400.14/32462
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/32462

Texto Completo

http://hdl.handle.net/10400.14/32462

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