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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
Título: | 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 | |
Autor: | Burca-Busaga, Cristina Gabriela | |
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[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 ...[+]
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Derechos de uso: | Reconocimiento (by) | |
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Versión del editor: | https://doi.org/10.3390/foods10092155 | |
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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 ...[+]
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