المؤلفون: Pineda-Vadillo, Carlos^1,2, Nau, Françoise^1,2, Guerin-Dubiard, Catherin^1,2, Jardin, Julien^1,2, Lechevalier, Valérie^1,2, Sanz-Buenhombre, Marisa³, Guadarrama, Alberto³, Tóth, Tamás⁴, Csavajda, Éva⁴, Hingyi, Hajnalka⁴, Karakaya, Sibel⁵, Sibakov, Juhani⁶, Capozzi, Francesco⁷, Bordoni, Alessandra⁸, Dupont, Didier^1,2 didier.dupont@rennes.inra.fr

المصدر: Food Chemistry. Jan2017, Vol. 214, p486-496. 11p.

مصطلحات موضوعية: *FOOD chemistry, *ANTHOCYANINS, *ENRICHED foods, *EGGS, *DAIRY industry, *IN vitro studies

المؤلفون: Didier Dupont, Éva Csavajda, Sibel Karakaya, Valérie Lechevalier, Tamás Tóth, Catherin Guerin-Dubiard, Carlos Pineda-Vadillo, Alessandra Bordoni, Alberto Guadarrama, Francesco Capozzi, Marisa Sanz-Buenhombre, Françoise Nau, Juhani Sibakov, Julien Jardin, Hajnalka Hingyi

المساهمون: Pineda-Vadillo, Carlo, Nau, Françoise, Guerin-Dubiard, Catherin, Jardin, Julien, Lechevalier, Valérie, Sanz-Buenhombre, Marisa, Guadarrama, Alberto, Tóth, Tamá, Csavajda, Éva, Hingyi, Hajnalka, Karakaya, Sibel, Sibakov, Juhani, Capozzi, Francesco, Bordoni, Alessandra, Dupont, Didier, Chercheur indépendant, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Abrobiotec S.L. (Grupo Matarromera), Abrobiotec S.L. (Grupo Matarromera, Balatonfüred, ADEXGO Ltd, Department of Food Engineering, Faculty of Engineering, Ege university, VTT Technical Research Centre of Finland (VTT), Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Department of Agri-Food Sciences and Technologies, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)

المصدر: Food Chemistry
Food Chemistry, Elsevier, 2017, 214, pp.486-496. ⟨10.1016/j.foodchem.2016.07.049⟩
Pineda-Vadillo, C, Nau, F, Guerin-Dubiard, C, Jardin, J, Lechevalier, V, Sanz-Buenhombre, M, Guadarrama, A, Tóth, T, Csavajda, É, Hingyi, H, Karakaya, S, Sibakov, J, Capozzi, F, Bordoni, A & Dupont, D 2017, ' The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion ', Food Chemistry, vol. 214, no. January, pp. 486-496 . https://doi.org/10.1016/j.foodchem.2016.07.049Test

مصطلحات موضوعية: 0301 basic medicine, Anthocyanin, Food Handling, Eggs, food supplementation, Bioaccessibility, digestion, cyanin, human health, Analytical Chemistry, Anthocyanins, Human health, chemistry.chemical_compound, Matrix (mathematics), complémentation, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food science, Solubility, ta116, bioaccessibilité, anthocyane, milk, In vitro digestion, food and beverages, 04 agricultural and veterinary sciences, General Medicine, santé humaine, 040401 food science, Food, Fortified, Food matrix, Digestion, ta222, matrice laitière, Biology, Processing, supplémentation, 03 medical and health sciences, 0404 agricultural biotechnology, Animals, Humans, Food components, ta415, 030109 nutrition & dietetics, fungi, lait, Gastrointestinal Tract, carbohydrates (lipids), chemistry, oeuf, Digestive tract, egg, Chickens, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, matrice alimentaire, Food Science

وصف الملف: STAMPA

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7a7aa658605d4f9fbbb8df2ff78b972Test
https://cris.vtt.fi/en/publications/53e46406-1e56-4b7f-bd38-1a092665e65bTest