Study of the interactions of bioactive compounds and antioxidant capacity of an exotic fruits beverage that sweetened with stevia

Autor: Carbonell-Capella JM, Jesus Blesa, Frígola A, Esteve MJ

Publikováno v: MOJ Food Processing & Technology. 7:79-86

A functional beverages, with a high content in bioactive compounds, based on exotic fruits (mango juice, papaya juice and acai) mixed with orange juice, oat and sweetened with different concentrations (0, 1.25 and 2.5%w/v) of Stevia rebaudiana (Stevi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f0398655e34d8a082e3e1cd5b5ddaa23
https://doi.org/10.15406/mojfpt.2019.07.00224

Effect of Stevia rebaudiana addition on bioaccessibility of bioactive compounds and antioxidant activity of beverages based on exotic fruits mixed with oat following simulated human digestion.

Autor: Carbonell-Capella JM; Department of Nutrition and Food Chemistry, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain., Buniowska M; Department of Nutrition and Food Chemistry, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain., Esteve MJ; Department of Nutrition and Food Chemistry, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain., Frígola A; Department of Nutrition and Food Chemistry, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain. Electronic address: ana.frigola@uv.es.

Publikováno v: Food chemistry [Food Chem] 2015 Oct 01; Vol. 184, pp. 122-30. Date of Electronic Publication: 2015 Mar 28.

Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review.

Autor: Carbonell-Capella JM; Dept. of Nutrition and Food Chemistry, Univ. de València, Avda, Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain., Buniowska M; Dept. of Nutrition and Food Chemistry, Univ. de València, Avda, Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain., Barba FJ; Dept. of Nutrition and Food Chemistry, Univ. de València, Avda, Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain., Esteve MJ; Dept. of Nutrition and Food Chemistry, Univ. de València, Avda, Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain., Frígola A; Dept. of Nutrition and Food Chemistry, Univ. de València, Avda, Vicent Andrés Estellés, s/n. 46100, Burjassot, Spain.

Publikováno v: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2014 Mar; Vol. 13 (2), pp. 155-171.