Availability of hydroxycinnamic acids from coffee after their supplementation to different kinds of food

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dc.contributor.authorBudryn, Grażyna
dc.contributor.authorZaczyńska, Dorota
dc.contributor.authorRachwał-Rosiak, Danuta
dc.date.accessioned2016-07-11T09:54:50Z
dc.date.available2016-07-11T09:54:50Z
dc.date.issued2015
dc.description.abstractIn 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).en_EN
dc.formatapplication/pdf
dc.identifier.citationBiologically active compounds in food International Conference, Łódź, 15-16 października 2015r: book of abstracts, s.11-12pl_PL
dc.identifier.issn2084-0136
dc.identifier.otherBrak expID
dc.identifier.urihttp://bacif.p.lodz.pl/
dc.language.isoplpl_PL
dc.publisherLodz University of Technology Pressen_EN
dc.publisherWydawnictwa Politechniki Łódzkiejpl_PL
dc.relation.ispartofseriesBiotechnology and Food Science;
dc.relation.ispartofseriesZeszyty Naukowe Politechniki Łódzkiejpl_PL
dc.titleAvailability of hydroxycinnamic acids from coffee after their supplementation to different kinds of fooden_EN
dc.typeArticleen_EN
dc.typeArtykułpl_PL

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