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Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization

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Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization

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Burca-Busaga, CG.; Betoret Valls, N.; Seguí Gil, L.; García Hernández, J.; Hernández Pérez, M.; Barrera Puigdollers, C. (2021). Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization. Foods. 10(9):1-15. https://doi.org/10.3390/foods10092155

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/181225

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Title: Antioxidants Bioaccessibility and Lactobacillus salivarius (CECT 4063) Survival Following the In Vitro Digestion of Vacuum Impregnated Apple Slices: Effect of the Drying Technique, the Addition of Trehalose, and High-Pressure Homogenization
Author: Burca-Busaga, Cristina Gabriela Betoret Valls, Noelia Seguí Gil, Lucía García Hernández, Jorge Hernández Pérez, Manuel Barrera Puigdollers, Cristina
UPV Unit: Universitat Politècnica de València. Departamento de Biotecnología - Departament de Biotecnologia
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] To benefit the health of consumers, bioactive compounds must reach an adequate concentration at the end of the digestive process. This involves both an effective release from the food matrix where they are contained ...[+]
Subjects: Apple structure , Lactobacillus salivarius spp. salivarius (CECT 4063) , Trehalose , High pressure homogenization , In vitro digestion , Antioxidants bioaccessibility , Air-drying , Freeze-drying
Copyrigths: Reconocimiento (by)
Source:
Foods. (issn: 2304-8158 )
DOI: 10.3390/foods10092155
Publisher:
MDPI AG
Publisher version: https://doi.org/10.3390/foods10092155
Project ID:
info:eu-repo/grantAgreement/GENERALITAT VALENCIANA//GV%2F2015%2F066//MEJORA DE LA CALIDAD FUNCIONAL DE UN SNACK CON EFECTO PROBIOTICO Y ANTIOXIDANTE MEDIANTE LA INCORPORACION DE TREHALOSA Y LA APLICACION DE ALTAS PRESIONES DE HOMOGENIZACION./
Thanks:
This research was funded by Generalitat Valenciana, project reference GV/2015/066 entitled Mejora de la calidad funcional de un snack con efecto probiótico y antioxidante mediante la incorporación de trehalosa y la aplicación ...[+]
Type: Artículo

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