Partial disintegration of vegetable cell wall during cooking improves vitamin K1 (phylloquinone) bioaccessibility in <i>in vitro</i> digestion.

Sriwichai, Wichien; Collin, Myriam; Avallone, Sylvie

Partial disintegration of vegetable cell wall during cooking improves vitamin K1 (phylloquinone) bioaccessibility in in vitro digestion.

Sriwichai, Wichien; Collin, Myriam; Avallone, Sylvie.

Afiliación

Sriwichai W; Faculty of Agro-Industry, Department of Innovation and Technology of Product Development, King Mongkut's University of Technology North Bangkok, Prachinburi, Thailand.
Collin M; Institut de Recherche pour le Développement, UMR DIADE 2, IRD/CIRAD F2F-Palmiers, IRD, Montpellier, France.
Avallone S; UMR QualiSud, Université de Montpellier, CIRAD, Institut Agro, Université d'Avignon, Université de la Réunion, Montpellier, France.

Int J Vitam Nutr Res ; 91(5-6): 439-450, 2021 Sep.

Article en En | MEDLINE | ID: mdl-34134516

Asunto(s)

Verduras; Vitamina K 1; Disponibilidad Biológica; Pared Celular; Culinaria; Digestión

Palabras clave

cellulose; hemicellulose; micellization; microscopy; pectin; vitamin K deficiency

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Vitamina K 1 / Verduras Idioma: En Revista: Int J Vitam Nutr Res Año: 2021 Tipo del documento: Article País de afiliación: Tailandia

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