Availability of hydroxycinnamic acids from coffee after their supplementation to different kinds of food
Brak miniatury
Data
2015
Tytuł czasopisma
ISSN czasopisma
Tytuł tomu
Wydawca
Lodz University of Technology Press
Wydawnictwa Politechniki Łódzkiej
Wydawnictwa Politechniki Łódzkiej
Abstrakt
In novel foods containing different health-promoting components such as protein hydrolysates as well as plant extracts rich in polyphenols it is possible that peptides and phenolics interact
and as a consequence the bioactivity of both decreases. The aim of the study was to evaluate the availability of hydroxycinnamic and chlorogenic acids (all described as CHAs) from green
coffee (water purified extract) after their interactions with protein hydrolysates derived from egg ovalbumin (EOH), whey proteins (WPH) and soy proteins (SPH) during food processing, depending on temperature during processing, food product composition and CHAs form (free or included in β-cyclodextrin (β-CD).
Opis
Słowa kluczowe
Cytowanie
Biologically active compounds in food International Conference, Łódź, 15-16 października 2015r: book of abstracts, s.11-12