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

Funding: This research was funded by “MultiBiorefinery.: Estratégias multiuso para a valorização de uma gama alargada de subprodutos agroflorestais e das pescas: Um passo em frente na criação de uma biorrefinaria” financiado pelo Programa Operacional Competitividade e Internacionalização (POCI-01-01...

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Bibliographic Details
Main Author: Coelho, Marta C. (author)
Other Authors: Ribeiro, Tânia B. (author), Oliveira, Carla (author), Batista, Patricia (author), Castro, Pedro (author), Monforte, Ana Rita (author), Rodrigues, António Sebastião (author), Teixeira, José (author), Pintado, Manuela (author)
Format: article
Language:eng
Published: 2021
Subjects:
Bioaccessibility
Bioavail-ability
Byproducts
Carotenoids
Lycopersicum esculentum
Ohmic heating
Phenolic compounds
Tomato
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
Online Access:http://hdl.handle.net/10362/115036
Country:Portugal
Oai:oai:run.unl.pt:10362/115036

Internet

http://hdl.handle.net/10362/115036

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