Título:	Synergism and phenolic bioaccessibility during in vitro co-digestion of cooked cowpea with orange juice.
Autor:	HONAISER, T. C. ARCARI, S. G. FABIANE, K. C. ROCHA, M. de M. FEDRIGO, I. M. T. ARISI, A. C. M.
Afiliación:	TUANY CAMILA HONAISER, FEDERAL UNIVERSITY OF SANTA CATARINA; STEFANY GRUTZMANN ARCARI, FEDERAL UNIVERSITY OF SANTA CATARINA; KELI CRISTINA FABIANE, FEDERAL UNIVERSITY OF SANTA CATARINA; MAURISRAEL DE MOURA ROCHA, CPAMN; ISABELA MAIA TOALDO FEDRIGO, FEDERAL UNIVERSITY OF SANTA CATARINA; ANA CAROLINA MAISONNAVE ARISI, FEDERAL UNIVERSITY OF SANTA CATARINA.
Año:	2022
Referencia:	International Journal of Food Science and Technology, 2022. Online.
Descripción:	Foods are susceptible to matrix interferences during the gastrointestinal transit that can affect bioactive molecules. We proposed in vitro co-digestion of cowpea beans and orange juice to assess polyphenols bioaccessibility and synergisms. We performed astrointestinal simulation combining beans and a fruit beverage, to mimic a common meal in a more realistic set-up than the usual single-food models.
Thesagro:	Legume Vigna Unguiculata
Palabras clave:	Capacidade antioxidante Compostos bioativos Simulação gastrointestinal
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CPAMN)