Cargando…

In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates

The rosehip (Rosa canina L.) fruit has gained researchers′ attention due to its rich chemical composition in vitamin C, phenols, carotenoids, and high antioxidant activity; meanwhile, polymers such as pea protein are generally recognized as exhibiting a protection role against the extrusion process....

Descripción completa

Detalles Bibliográficos
Autores principales:	Igual, Marta, Păucean, Adriana, Vodnar, Dan Cristian, García-Segovia, Purificación, Martínez-Monzó, Javier, Chiş, Maria Simona
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8950829/ https://www.ncbi.nlm.nih.gov/pubmed/35335334 http://dx.doi.org/10.3390/molecules27061972

Ejemplares similares

Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates
por: Igual, Marta, et al.
Publicado: (2021)

Effect on Nutritional and Functional Characteristics by Encapsulating Rose canina Powder in Enriched Corn Extrudates
por: Igual, Marta, et al.
Publicado: (2021)

Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates
por: Igual, Marta, et al.
Publicado: (2021)

Bioactive Compounds in Rosehip (Rosa canina) Powder with Encapsulating Agents
por: Igual, Marta, et al.
Publicado: (2022)

Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility
por: Arilla, Elías, et al.
Publicado: (2021)

The In Vitro Simulated Gastrointestinal Digestion Affects the Bioaccessibility and Bioactivity of Beta vulgaris Constituents
por: Igual, Marta, et al.
Publicado: (2023)

Stability and Bioaccessibility of Phenolic Compounds in Rosehip Extracts during In Vitro Digestion
por: Odriozola-Serrano, Isabel, et al.
Publicado: (2023)

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins
por: García-Segovia, Purificación, et al.
Publicado: (2020)

Techno-Functional Properties of Corn Flour with Cowpea (Vigna unguilata) Powders Obtained by Extrusion
por: Sotelo-Díaz, Luz Indira, et al.
Publicado: (2023)

Dynamics of Bioactive Compounds during Spontaneous Fermentation of Paste Obtained from Capsicum ssp.—Stage towards a Product with Technological Application
por: Kádár, Csaba Balázs, et al.
Publicado: (2022)

Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers
por: Peñaranda, Irene, et al.
Publicado: (2023)

Fiber Enrichment of 3D Printed Apricot Gel Snacks with Orange By-Products
por: Molina-Montero, Carmen, et al.
Publicado: (2023)

Bioaccessibility of Bioactive Compounds Present in Corn Bran Materials of Different Particle Size: In Vitro Gastrointestinal Digestion
por: Campayo, Vicenta Garcia, et al.
Publicado: (2022)

Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin
por: Arilla, Elías, et al.
Publicado: (2023)

Application of 3D Printing in the Design of Functional Gluten-Free Dough
por: Matas, Adrián, et al.
Publicado: (2022)

Valorization of Beetroot By-Products for Producing Value-Added Third Generation Snacks
por: Igual, Marta, et al.
Publicado: (2023)

Bioactive Compounds and Antioxidant Activity in the Fruit of Rosehip (Rosa canina L. and Rosa rubiginosa L.)
por: Peña, Fabiola, et al.
Publicado: (2023)

Assessment of rosehips based on the content of their biologically active compounds
por: Bhave, Apurva, et al.
Publicado: (2017)

Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead
por: Avîrvarei, Alexandra-Costina, et al.
Publicado: (2023)

Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale
por: Kasprzak, Kamila, et al.
Publicado: (2018)

Sensory, Physico-Chemical and Water Sorption Properties of Corn Extrudates Enriched with Spirulina
por: Tańska, Małgorzata, et al.
Publicado: (2017)

Third-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours: Microwave Expansion Kinetics and Characterization
por: Acurio, Liliana, et al.
Publicado: (2023)

Microencapsulation and Bioaccessibility of Phenolic Compounds of Vaccinium Leaf Extracts
por: Ștefănescu, Bianca Eugenia, et al.
Publicado: (2022)

Bioactivity and Bioaccessibility of Bioactive Compounds in Gastrointestinal Digestion of Tomato Bagasse Extracts
por: Coelho, Marta, et al.
Publicado: (2022)

Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice
por: Arilla, Elías, et al.
Publicado: (2020)

Impact of Apricot Pulp Concentration on Cylindrical Gel 3D Printing
por: Molina-Montero, Carmen, et al.
Publicado: (2023)

Viability Study on the Use of Three Different Gels for 3D Food Printing †
por: Matas, Adrián, et al.
Publicado: (2023)

Physicochemical, Structural, and Functional Properties of Snake Melon (Cucumis melo subsp. melo Var. flexuosus) Microencapsulated with Pea Protein and Pea Fibre by Freeze-Drying
por: Igual, Marta, et al.
Publicado: (2023)

In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits
por: Fernández-Fernández, Adriana Maite, et al.
Publicado: (2021)

In Vitro Digestibility of Minerals and B Group Vitamins from Different Brewers’ Spent Grains
por: Fărcaș, Anca Corina, et al.
Publicado: (2022)

Optimized Ultrasound-Assisted Enzymatic Extraction of Phenolic Compounds from Rosa canina L. Pseudo-Fruits (Rosehip) and Their Biological Activity
por: Nicolescu, Alexandru, et al.
Publicado: (2022)

Recovery of Polyphenols Using Pressurized Hot Water Extraction (PHWE) from Black Rosehip Followed by Encapsulation for Increased Bioaccessibility and Antioxidant Activity
por: Kasapoğlu, Kadriye Nur, et al.
Publicado: (2022)

Optimization of Supercritical Carbon Dioxide Extraction of Polyphenols from Black Rosehip and Their Bioaccessibility Using an In Vitro Digestion/Caco-2 Cell Model
por: Kasapoğlu, Kadriye Nur, et al.
Publicado: (2023)

Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles
por: Chiş, Maria Simona, et al.
Publicado: (2020)

Spruce Galactoglucomannan-Stabilized Emulsions Enhance Bioaccessibility of Bioactive Compounds
por: Zhao, Hongbo, et al.
Publicado: (2020)

Bioactive Potential of Elderberry (Sambucus nigra L.): Antioxidant, Antimicrobial Activity, Bioaccessibility and Prebiotic Potential
por: Haș, Ioana Mariana, et al.
Publicado: (2023)

In vitro Bioaccessibility and Intestinal Absorption of Selected Bioactive Compounds in Terminalia ferdinandiana
por: Akter, Saleha, et al.
Publicado: (2022)

Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects
por: Fărcaș, Anca Corina, et al.
Publicado: (2021)

In Vitro Digestibility and Bioaccessibility of Nutrients and Non-Nutrients Composing Extruded Brewers’ Spent Grain
por: Gutierrez-Barrutia, Maria Belen, et al.
Publicado: (2022)

Role of Visual Assessment of High-Quality Cakes in Emotional Response of Consumers †
por: Alba-Martínez, Jose, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_q2ukg7i0dq14n0e2leo3tbgkgj