Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Amy Y. Luu"'
Publikováno v:
Eriksen, J N, Luu, A, Dragsted, L O & Arrigoni, E 2016, ' In vitro liberation of carotenoids from spinach and Asia Salads after different domestic kitchen procedures ', Food Chemistry, vol. 203, no. 1, pp. 23-27 . https://doi.org/10.1016/j.foodchem.2016.02.033
Green-leafy vegetables are rich in nutritionally important constituents including carotenoids. Their potential health benefits depend among others on their liberation from the plant matrix. The aim of the present study was to evaluate the effect of p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::995c9594f16a5c732910d4ef7aaa8f28
https://doi.org/10.1016/j.foodchem.2016.02.033
https://doi.org/10.1016/j.foodchem.2016.02.033
Publikováno v:
Eriksen, J N, Luu, A Y, Dragsted, L O & Arrigoni, E 2017, ' Adaption of an in vitro digestion method to screen carotenoid liberation and in vitro accessibility from differently processed spinach preparations ', Food Chemistry, vol. 224, pp. 407-413 . https://doi.org/10.1016/j.foodchem.2016.11.146
Dark green leafy vegetables are primary food sources for lutein and β-carotene, however these bioactives have low bioavailability. The effects of mechanical and thermal processing as well as fat addition and fat type on lutein and β-carotene libera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3279735e533559f3f915a4a8e06aa1a8
https://pubmed.ncbi.nlm.nih.gov/28159287
https://pubmed.ncbi.nlm.nih.gov/28159287