In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components
• Whole faba bean (WFB) is a potential source of functional food components. • Faba bean seed coat (FBSC) bound considerably high amounts of bile acid. • Phenolic substances, condensed tannins, and lignin are concentrated in the FBSC. • BA binding capacity were significantly correlated with the cond...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Çalışkantürk Karataş, Selen [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2017 |
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| Umfang: |
7 |
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| Übergeordnetes Werk: |
Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.] |
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| Übergeordnetes Werk: |
volume:230 ; year:2017 ; day:1 ; month:09 ; pages:182-188 ; extent:7 |
| Links: |
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| DOI / URN: |
10.1016/j.foodchem.2017.03.037 |
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10.1016/j.foodchem.2017.03.037 doi GBV00000000000100A.pica (DE-627)ELV015005399 (ELSEVIER)S0308-8146(17)30402-8 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ 35.00 bkl Çalışkantürk Karataş, Selen verfasserin aut In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components 2017 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Whole faba bean (WFB) is a potential source of functional food components. • Faba bean seed coat (FBSC) bound considerably high amounts of bile acid. • Phenolic substances, condensed tannins, and lignin are concentrated in the FBSC. • BA binding capacity were significantly correlated with the condensed tannin content. • In vitro fermentability of the digestion residue was significantly low for FBSC than WFB. Propionic acid (PubChem CID: 1032) Elsevier Valeric acid (PubChem CID: 7991) Elsevier Sodium deoxycholate (PubChem CID: 23668196) Elsevier Sodium chenodeoxycholate (PubChem CID: 16219164) Elsevier Acetic acid (PubChem CID: 176) Elsevier Lactulose (PubChem CID: 16217605) Elsevier Sodium cholate (PubChem CID: 23679061) Elsevier Butyric acid (PubChem CID: 264) Elsevier Sodium glycocholate (PubChem CID: 23702132) Elsevier Sodium taurocholate hydrate (PubChem CID: 23687511) Elsevier Günay, Demet oth Sayar, Sedat oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:230 year:2017 day:1 month:09 pages:182-188 extent:7 https://doi.org/10.1016/j.foodchem.2017.03.037 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 230 2017 1 0901 182-188 7 045F 540 |
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10.1016/j.foodchem.2017.03.037 doi GBV00000000000100A.pica (DE-627)ELV015005399 (ELSEVIER)S0308-8146(17)30402-8 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ 35.00 bkl Çalışkantürk Karataş, Selen verfasserin aut In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components 2017 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Whole faba bean (WFB) is a potential source of functional food components. • Faba bean seed coat (FBSC) bound considerably high amounts of bile acid. • Phenolic substances, condensed tannins, and lignin are concentrated in the FBSC. • BA binding capacity were significantly correlated with the condensed tannin content. • In vitro fermentability of the digestion residue was significantly low for FBSC than WFB. Propionic acid (PubChem CID: 1032) Elsevier Valeric acid (PubChem CID: 7991) Elsevier Sodium deoxycholate (PubChem CID: 23668196) Elsevier Sodium chenodeoxycholate (PubChem CID: 16219164) Elsevier Acetic acid (PubChem CID: 176) Elsevier Lactulose (PubChem CID: 16217605) Elsevier Sodium cholate (PubChem CID: 23679061) Elsevier Butyric acid (PubChem CID: 264) Elsevier Sodium glycocholate (PubChem CID: 23702132) Elsevier Sodium taurocholate hydrate (PubChem CID: 23687511) Elsevier Günay, Demet oth Sayar, Sedat oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:230 year:2017 day:1 month:09 pages:182-188 extent:7 https://doi.org/10.1016/j.foodchem.2017.03.037 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 230 2017 1 0901 182-188 7 045F 540 |
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10.1016/j.foodchem.2017.03.037 doi GBV00000000000100A.pica (DE-627)ELV015005399 (ELSEVIER)S0308-8146(17)30402-8 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ 35.00 bkl Çalışkantürk Karataş, Selen verfasserin aut In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components 2017 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Whole faba bean (WFB) is a potential source of functional food components. • Faba bean seed coat (FBSC) bound considerably high amounts of bile acid. • Phenolic substances, condensed tannins, and lignin are concentrated in the FBSC. • BA binding capacity were significantly correlated with the condensed tannin content. • In vitro fermentability of the digestion residue was significantly low for FBSC than WFB. Propionic acid (PubChem CID: 1032) Elsevier Valeric acid (PubChem CID: 7991) Elsevier Sodium deoxycholate (PubChem CID: 23668196) Elsevier Sodium chenodeoxycholate (PubChem CID: 16219164) Elsevier Acetic acid (PubChem CID: 176) Elsevier Lactulose (PubChem CID: 16217605) Elsevier Sodium cholate (PubChem CID: 23679061) Elsevier Butyric acid (PubChem CID: 264) Elsevier Sodium glycocholate (PubChem CID: 23702132) Elsevier Sodium taurocholate hydrate (PubChem CID: 23687511) Elsevier Günay, Demet oth Sayar, Sedat oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:230 year:2017 day:1 month:09 pages:182-188 extent:7 https://doi.org/10.1016/j.foodchem.2017.03.037 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 230 2017 1 0901 182-188 7 045F 540 |
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10.1016/j.foodchem.2017.03.037 doi GBV00000000000100A.pica (DE-627)ELV015005399 (ELSEVIER)S0308-8146(17)30402-8 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ 35.00 bkl Çalışkantürk Karataş, Selen verfasserin aut In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components 2017 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Whole faba bean (WFB) is a potential source of functional food components. • Faba bean seed coat (FBSC) bound considerably high amounts of bile acid. • Phenolic substances, condensed tannins, and lignin are concentrated in the FBSC. • BA binding capacity were significantly correlated with the condensed tannin content. • In vitro fermentability of the digestion residue was significantly low for FBSC than WFB. Propionic acid (PubChem CID: 1032) Elsevier Valeric acid (PubChem CID: 7991) Elsevier Sodium deoxycholate (PubChem CID: 23668196) Elsevier Sodium chenodeoxycholate (PubChem CID: 16219164) Elsevier Acetic acid (PubChem CID: 176) Elsevier Lactulose (PubChem CID: 16217605) Elsevier Sodium cholate (PubChem CID: 23679061) Elsevier Butyric acid (PubChem CID: 264) Elsevier Sodium glycocholate (PubChem CID: 23702132) Elsevier Sodium taurocholate hydrate (PubChem CID: 23687511) Elsevier Günay, Demet oth Sayar, Sedat oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:230 year:2017 day:1 month:09 pages:182-188 extent:7 https://doi.org/10.1016/j.foodchem.2017.03.037 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 230 2017 1 0901 182-188 7 045F 540 |
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10.1016/j.foodchem.2017.03.037 doi GBV00000000000100A.pica (DE-627)ELV015005399 (ELSEVIER)S0308-8146(17)30402-8 DE-627 ger DE-627 rakwb eng 540 660 540 DE-600 660 DE-600 540 VZ 35.00 bkl Çalışkantürk Karataş, Selen verfasserin aut In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components 2017 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Whole faba bean (WFB) is a potential source of functional food components. • Faba bean seed coat (FBSC) bound considerably high amounts of bile acid. • Phenolic substances, condensed tannins, and lignin are concentrated in the FBSC. • BA binding capacity were significantly correlated with the condensed tannin content. • In vitro fermentability of the digestion residue was significantly low for FBSC than WFB. Propionic acid (PubChem CID: 1032) Elsevier Valeric acid (PubChem CID: 7991) Elsevier Sodium deoxycholate (PubChem CID: 23668196) Elsevier Sodium chenodeoxycholate (PubChem CID: 16219164) Elsevier Acetic acid (PubChem CID: 176) Elsevier Lactulose (PubChem CID: 16217605) Elsevier Sodium cholate (PubChem CID: 23679061) Elsevier Butyric acid (PubChem CID: 264) Elsevier Sodium glycocholate (PubChem CID: 23702132) Elsevier Sodium taurocholate hydrate (PubChem CID: 23687511) Elsevier Günay, Demet oth Sayar, Sedat oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:230 year:2017 day:1 month:09 pages:182-188 extent:7 https://doi.org/10.1016/j.foodchem.2017.03.037 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 230 2017 1 0901 182-188 7 045F 540 |
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English |
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Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:230 year:2017 day:1 month:09 pages:182-188 extent:7 |
| sourceStr |
Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:230 year:2017 day:1 month:09 pages:182-188 extent:7 |
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Propionic acid (PubChem CID: 1032) Valeric acid (PubChem CID: 7991) Sodium deoxycholate (PubChem CID: 23668196) Sodium chenodeoxycholate (PubChem CID: 16219164) Acetic acid (PubChem CID: 176) Lactulose (PubChem CID: 16217605) Sodium cholate (PubChem CID: 23679061) Butyric acid (PubChem CID: 264) Sodium glycocholate (PubChem CID: 23702132) Sodium taurocholate hydrate (PubChem CID: 23687511) |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Çalışkantürk Karataş, Selen @@aut@@ Günay, Demet @@oth@@ Sayar, Sedat @@oth@@ |
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540 660 540 DE-600 660 DE-600 540 VZ 35.00 bkl In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components Propionic acid (PubChem CID: 1032) Elsevier Valeric acid (PubChem CID: 7991) Elsevier Sodium deoxycholate (PubChem CID: 23668196) Elsevier Sodium chenodeoxycholate (PubChem CID: 16219164) Elsevier Acetic acid (PubChem CID: 176) Elsevier Lactulose (PubChem CID: 16217605) Elsevier Sodium cholate (PubChem CID: 23679061) Elsevier Butyric acid (PubChem CID: 264) Elsevier Sodium glycocholate (PubChem CID: 23702132) Elsevier Sodium taurocholate hydrate (PubChem CID: 23687511) Elsevier |
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ddc 540 ddc 660 bkl 35.00 Elsevier Propionic acid (PubChem CID: 1032) Elsevier Valeric acid (PubChem CID: 7991) Elsevier Sodium deoxycholate (PubChem CID: 23668196) Elsevier Sodium chenodeoxycholate (PubChem CID: 16219164) Elsevier Acetic acid (PubChem CID: 176) Elsevier Lactulose (PubChem CID: 16217605) Elsevier Sodium cholate (PubChem CID: 23679061) Elsevier Butyric acid (PubChem CID: 264) Elsevier Sodium glycocholate (PubChem CID: 23702132) Elsevier Sodium taurocholate hydrate (PubChem CID: 23687511) |
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ddc 540 ddc 660 bkl 35.00 Elsevier Propionic acid (PubChem CID: 1032) Elsevier Valeric acid (PubChem CID: 7991) Elsevier Sodium deoxycholate (PubChem CID: 23668196) Elsevier Sodium chenodeoxycholate (PubChem CID: 16219164) Elsevier Acetic acid (PubChem CID: 176) Elsevier Lactulose (PubChem CID: 16217605) Elsevier Sodium cholate (PubChem CID: 23679061) Elsevier Butyric acid (PubChem CID: 264) Elsevier Sodium glycocholate (PubChem CID: 23702132) Elsevier Sodium taurocholate hydrate (PubChem CID: 23687511) |
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ddc 540 ddc 660 bkl 35.00 Elsevier Propionic acid (PubChem CID: 1032) Elsevier Valeric acid (PubChem CID: 7991) Elsevier Sodium deoxycholate (PubChem CID: 23668196) Elsevier Sodium chenodeoxycholate (PubChem CID: 16219164) Elsevier Acetic acid (PubChem CID: 176) Elsevier Lactulose (PubChem CID: 16217605) Elsevier Sodium cholate (PubChem CID: 23679061) Elsevier Butyric acid (PubChem CID: 264) Elsevier Sodium glycocholate (PubChem CID: 23702132) Elsevier Sodium taurocholate hydrate (PubChem CID: 23687511) |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components |
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In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components |
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Çalışkantürk Karataş, Selen |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
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in vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components |
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In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components |
| abstract |
• Whole faba bean (WFB) is a potential source of functional food components. • Faba bean seed coat (FBSC) bound considerably high amounts of bile acid. • Phenolic substances, condensed tannins, and lignin are concentrated in the FBSC. • BA binding capacity were significantly correlated with the condensed tannin content. • In vitro fermentability of the digestion residue was significantly low for FBSC than WFB. |
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• Whole faba bean (WFB) is a potential source of functional food components. • Faba bean seed coat (FBSC) bound considerably high amounts of bile acid. • Phenolic substances, condensed tannins, and lignin are concentrated in the FBSC. • BA binding capacity were significantly correlated with the condensed tannin content. • In vitro fermentability of the digestion residue was significantly low for FBSC than WFB. |
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• Whole faba bean (WFB) is a potential source of functional food components. • Faba bean seed coat (FBSC) bound considerably high amounts of bile acid. • Phenolic substances, condensed tannins, and lignin are concentrated in the FBSC. • BA binding capacity were significantly correlated with the condensed tannin content. • In vitro fermentability of the digestion residue was significantly low for FBSC than WFB. |
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