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dc.contributor.authorHONAISER, T. C.
dc.contributor.authorARCARI, S. G.
dc.contributor.authorFABIANE, K. C.
dc.contributor.authorROCHA, M. de M.
dc.contributor.authorFEDRIGO, I. M. T.
dc.contributor.authorARISI, A. C. M.
dc.date.accessioned2022-11-25T12:01:59Z-
dc.date.available2022-11-25T12:01:59Z-
dc.date.created2022-11-25
dc.date.issued2022
dc.identifier.citationInternational Journal of Food Science and Technology, 2022. Online.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1148746-
dc.descriptionFoods 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.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectCapacidade antioxidante
dc.subjectCompostos bioativos
dc.subjectSimulação gastrointestinal
dc.titleSynergism and phenolic bioaccessibility during in vitro co-digestion of cooked cowpea with orange juice.
dc.typeArtigo de periódico
dc.subject.thesagroLegume
dc.subject.thesagroVigna Unguiculata
riaa.ainfo.id1148746
riaa.ainfo.lastupdate2022-11-25
dc.contributor.institutionTUANY 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.
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