Bioaccessibility of polyphenols from selected cereal grains and legumes as influenced by food acidulants

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Bioaccessibility of polyphenols from selected cereal grains and legumes as influenced by food acidulants

机译：由选定的谷物和豆类的聚氯肾上腺素的生物可接受，受到食物酸化剂的影响

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BACKGROUNDPolyphenols in food are valued for their health-beneficial influences. Food acidulants lime juice and amchur used in Indian cookery were evaluated for their influence on polyphenol bioaccessibility from food grains.

机译：背景优化为食物的含量为他们的健康有益的影响。对印度烹饪中使用的食物酸化剂石灰汁和Amchur进行了对食物谷物的多酚生物可接受性的影响。

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《Journal of the Science of Food and Agriculture》 |2017年第2期|共8页
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正文语种 eng
中图分类农业科学;
关键词
bioaccessibility; polyphenols; food acidulants; cereals; legumes;

机译：生物转移;多酚;食物酸化;谷物;豆科植物;

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1. Bioaccessibility of polyphenols from selected cereal grains and legumes as influenced by food acidulants [J] . Journal of the Science of Food and Agriculture . 2017,第2期

机译：由选定的谷物和豆类的聚氯肾上腺素的生物可接受，受到食物酸化剂的影响
2. Influence of addition of beta-carotene rich vegetables and acidulants on the bioaccessibility of trace minerals from selected cereals and pulses [J] . Kumari Meena, Platel Kalpana Journal of Food Measurement and Characterization . 2020,第6期

机译：β-胡萝卜素富含蔬菜和酸化剂的影响对选定谷物和脉冲的痕量矿物的生物可接受性
3. Bioaccessibility of Polyphenols from Onion (Allium Cepa) as Influenced by Domestic Heat Processing and Food Acidulants [J] . Gavirangappa Hithamani, Krishnapura Srinivasan The Indian Journal of Nutrition and Dietetics . 2016,第4期

机译：家用热处理和食品酸化剂对洋葱（洋葱）中多酚的生物利用度的影响
4. IMPROVING SUSTAINABLE INTENSIFICATION OF CEREAL-GRAIN LEGUME CROPPING SYSTEMS IN THE SAVANNAHS OF WEST AFRICA: QUANTIFYING RESIDUAL EFFECTS OF LEGUMES ON MAIZE, ENHANCING P MOBILIZATION BY LEGUMES AND STUDYING LONG-TERM SOIL ORGANIC MATTER (SOM) DYNAMICS [C] . J. DIELS, G. DERCON, P. PYPERS, Consultants Meeting on Management Practices for Improving Sustainable Crop Production in Tropical Acid Soils . 2006

机译：改善西非大草原谷物豆类种植系统的可持续增强：量化豆类对玉米的剩余效果，提高豆类动员和研究长期土壤有机物（SOM）动力学
5. Technology and Characteristics of Weaning Foods　Prepared from Germinated Cereals and Legumes [D] . MARERO, LYDIA M 1991

机译：用发芽谷物和豆类制备的断奶食品的技术和特性
6. Determination of macronutrient compositions in selected frequently consumed cereals cereal based foods legumes and pulses prepared according to common culinary methods in Sri Lanka [O] . V. Silva, M. A. Jayasinghe, S. A. Senadheera, 2020

机译：根据斯里兰卡的常见烹饪方法制备的选定经常消耗的谷物谷物豆类和脉冲中的常规营养素组合物的测定
7. Total folate in West African cereal-based fermented foods: Bioaccessibility and influence of processing [O] . Fabrice Bationo, Christèle Humblot, Laurencia T. Songré-Ouattara, 2020

机译：西非谷物的发酵食品总叶酸：生物可接为性和加工影响
8. Some Properties of Cereal Grains, Food Legumes and Oilseeds (Hygroscopic, Thermal, Physical) Affecting Storage and Drying [R] . Vemuganti, G. R. , Pfost, H. B. , Chung, D. S. , 1980

机译：谷物，食物豆类和油籽（吸湿，热，物理）影响贮藏和干燥的一些特性

Bioaccessibility of polyphenols from selected cereal grains and legumes as influenced by food acidulants

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