Effect of particle size of chia seeds on bioaccessibility of phenolic compounds during in vitro digestion

Effect of particle size of chia seeds on bioaccessibility of phenolic compounds during in vitro digestion

Chia seeds have a high content of polyunsaturated fatty acids (PUFAs), dietary fiber, and phenolic compounds considered to have health-promoting effects. Structural properties such as botanical integrity and particle size can affect the stability, extractability, and the availability of bioactive co...

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Bibliographic Details
Main Authors: Renata Adriana Labanca, Cecilia Svelander, Marie Alminger
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:Cogent Food & Agriculture
Subjects:
particle size
in vitro digestion
chia (salvia hispanica l.)
bioaccessibility
pufas
phenolic compounds
Online Access:http://dx.doi.org/10.1080/23311932.2019.1694775

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