Effect of micronization on olive pomace biotransformation in the static model of colonic fermentation.

Autor: Monteiro CS; Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil., Bortolazzo PC; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil., Bonini CAA; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil., Dluzniewski LT; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil., da Silva DT; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil., Baranzelli J; Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil., Smaniotto FA; Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil., Ballus CA; Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil., Lozano-Sánchez J; Research and Development of Functional Food Centre (CIDAF), Bioregion Building, PTS Granada, Avda. del Conocimiento 37, 18016 Granada, Spain., Somacal S; Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil., Emanuelli T; Graduate Program on Food Science and Technology, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil; Integrated Center for Laboratory Analysis Development (NIDAL), Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil. Electronic address: tatiana.emanuelli@ufsm.br.

Publikováno v: Food chemistry [Food Chem] 2023 Aug 30; Vol. 418, pp. 135921. Date of Electronic Publication: 2023 Mar 10.