Bioaccessibility, changes in the antioxidant potential and colonic fermentation of date pits and apple bagasse flours obtained from co-products during simulated in vitro gastrointestinal digestion - Gullon, Beatriz; Pintado, Manuela E.; Barber, Xavier; Fernández-López, Juana; Pérez-Álvarez, José A.; Viuda-Martos, Manuel (Food research international, 2015)
Keywords: acetates; Antioxidant; antioxidant activity; apples; bagasse; Bioaccessibility index; bioavailability; butyrates; Co-products; coproducts; fermentation; flour; In vitro digestion; ingredients; intestinal microorganisms; phenolic compounds; propionic acid; Short chain fatty acids; succinic acid; Co-products; In vitro digestion; Antioxidant; Short chain fatty acids; Bioaccessibility index