Publication: Protein–phenolic interactions in lentil and wheat crackers with onion skin phenolics: effects of processing and in vitro gastrointestinal digestion
Loading...
Date
Advisor
Journal Title
Journal ISSN
Volume Title
Publisher
Royal Society of Chemistry (RSC)
Type
Abstract
This study aimed to evaluate the protein–phenolic interaction in functional crackers made of wheat/lentil flour with onion skin phenolics (onion skin powder: OSP, onion skin phenolic extract: OSE, or quercetin: Q) after in vitro gastrointestinal digestion.
Description
Subject
Peel Extracts, Polyphenol Composition, Dietary Polyphenols, Grape Extracts, Antioxidant Activity, Food Matrix, Antioxidants, Phenols, Onions, Quercetin, Lens Plant, Digestion, Triticum