Impact of heat treatment on selected vegetables: bioaccessibility of (poly)phenolic compounds after in vitro gastrointestinal digestion and colonic microbiota action, and furan occurrence
Plant foods are the main source of dietary antioxidants, including (poly)phenolic compounds, with health properties. However, their bioaccessibility might be affected by culinary processes, as well as by gastrointestinal digestion and microbiota. Additionally, heat treatment induces the formation of...
| Main Authors: | , , |
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| Format: | info:eu-repo/semantics/doctoralThesis |
| Language: | eng |
| Published: |
2017
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10171/43734 |