English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/172009
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


Release of flavonols in simulated in vitro gastrointestinal digestion and its relationship with viscosity in onion and apple products and commercial quercetin supplement

AuthorsÁlvarez, M. Dolores ; Herranz, Beatriz ; Fernández-Jalao, Irene; Sánchez-Moreno, Concepción ; Ancos, Begoña de
Issue Date2017
CitationIBEREO 2017
AbstractThe aim of this work was to study the release of flavonols in onion and apple products and in a commercial quercetin supplement throughout in vitro gastrointestinal digestion (GID) using a Dynamic Gastrointestinal Digester (DGD) and its relationship with the viscosity changes in the different digestion phases at a physiological shear rate (10 s–1). The physical stability of the digests was also studied throughout the changes in backscattered light monitored in time with a Turbiscan®.
DescriptionTrabajo presentado al Iberian Meeting on Rheology, celebrado en Valencia (España) del 6 al 8 de septiembre de 2017.
Appears in Collections:(ICTAN) Comunicaciones congresos
Files in This Item:
File Description SizeFormat 
releflavo.pptx3,72 MBUnknownView/Open
Show full item record
Review this work

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.