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Olive and echium oil gelled emulsions: Simulated effect of processing temperature, gelling agent and in vitro gastrointestinal digestion on oxidation and bioactive compounds.
Gutiérrez-Luna, Katherine; Ansorena, Diana; Cruz, Rebeca; Astiasarán, Iciar; Casal, Susana.
Afiliação
  • Gutiérrez-Luna K; Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, C/Irunlarrea s/n 31008 Pamplona, Spain; Center for Nutrition Research, University of Navarra. Electronic address: kgutierrez@alumni.unav.es.
  • Ansorena D; Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, C/Irunlarrea s/n 31008 Pamplona, Spain; Center for Nutrition Research, University of Navarra. Electronic address: dansorena@unav.es.
  • Cruz R; Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal. Electronic address: rcruz@ff.up.pt.
  • Astiasarán I; Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition, University of Navarra, C/Irunlarrea s/n 31008 Pamplona, Spain; Center for Nutrition Research, University of Navarra. Electronic address: iastiasa@unav.es.
  • Casal S; Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal. Electronic address: sucasal@ff.up.pt.
Food Chem ; 402: 134416, 2023 Feb 15.
Article em En | MEDLINE | ID: mdl-36303378
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Echium / Olea Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Echium / Olea Idioma: En Ano de publicação: 2023 Tipo de documento: Article