Bioaccessibility and antioxidant activity of phenolic acids, flavonoids, and anthocyanins of encapsulated Thai rice bran extracts during in vitro gastrointestinal digestion
Methavee Peanparkdee, Chaleeda Borompichaichartkul, Satoshi Iwamoto
Topics & Concepts
GelatinGum arabicCoacervateFood scienceAntioxidantChemistryDigestion (alchemy)BranPolyphenolFlavonoidBioactive compoundRutinArabicChromatographyBiochemistryOrganic chemistryRaw materialPhilosophyLinguisticsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying ProcessesProteins in Food Systems