Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity

Bread crust constitutes an important by-product of the bakery industry, and its utilization for the isolation of melanoidins to be used as a functional ingredient can enhance its added value and contribute to health. The aim of this study was to evaluate the bioaccessibility, bioactivity, and genopr...

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Detalles Bibliográficos
Autores principales: Temiño, Virginia, Gerardi, Gisela, Cavia-Saiz, Monica, Diaz-Morales, Noelia, Muñiz, Pilar, Salazar, Gonzalo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487202/
https://www.ncbi.nlm.nih.gov/pubmed/37685126
http://dx.doi.org/10.3390/foods12173193

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487202/
https://www.ncbi.nlm.nih.gov/pubmed/37685126
http://dx.doi.org/10.3390/foods12173193

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