Evaluation of polyphenol bioaccessibility and kinetic of starch digestion of spaghetti with persimmon (Dyospyros kaki) flours coproducts during in vitro gastrointestinal digestion
Raquel Lucas‐González, José Ángel Pérez‐Álvarez, Salvatore Moscaritolo, Juana Fernández‐López, Giampiero Sacchetti, Manuel Viuda‐Martos
Topics & Concepts
Food sciencePolyphenolChemistryDigestion (alchemy)StarchGallic acidCoproductAntioxidantBiochemistryMathematicsChromatographyPure mathematicsFood composition and propertiesPhytochemicals and Antioxidant ActivitiesFood Science and Nutritional Studies