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Roasting and frying modulate the phenolic profile of dark purple eggplant and differently change the colon microbiota and phenolic metabolites after in vitro digestion and fermentation in a gut model

Lorenzo Nissen, Alice Cattivelli, Flavia Casciano, Andrea Gianotti, Davide Tagliazucchi

2022Food Research International19 citationsDOIOpen Access PDF

Topics & Concepts

ChemistryFood scienceFermentationGut floraDigestion (alchemy)ProanthocyanidinFermentation in food processingPhenolic acidPhenolsBacteriaBiochemistryPolyphenolLactic acidBiologyChromatographyAntioxidantGeneticsProbiotics and Fermented FoodsPhytochemicals and Antioxidant ActivitiesTea Polyphenols and Effects
Roasting and frying modulate the phenolic profile of dark purple eggplant and differently change the colon microbiota and phenolic metabolites after in vitro digestion and fermentation in a gut model | Litcius