Bioaccessibility of terebinth (Pistacia terebinthus L.) coffee polyphenols: Influence of milk, sugar and sweetener addition
• First study evaluating matrix effect on bioaccessibility of terebinth polyphenols. • Whole milk addition to terebinth coffee increased total bioaccessible flavonoids. • Skim milk did not cause a significant change in bioaccessibility of polyphenols. • Sugar/sweetener further enhanced bioaccessible...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Kamiloglu, Senem [verfasserIn] |
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| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2022 |
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| Schlagwörter: |
Isoquercetin (PubChem CID: 5280804) Quercetin (PubChem CID: 5280343) Protocatechuic acid (PubChem CID: 72) Gallic acid (PubChem CID: 370) |
|---|
| 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.] |
|---|---|
| Übergeordnetes Werk: |
volume:374 ; year:2022 ; day:16 ; month:04 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1016/j.foodchem.2021.131728 |
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| 520 | |a • First study evaluating matrix effect on bioaccessibility of terebinth polyphenols. • Whole milk addition to terebinth coffee increased total bioaccessible flavonoids. • Skim milk did not cause a significant change in bioaccessibility of polyphenols. • Sugar/sweetener further enhanced bioaccessible flavonoids in terebinth + whole milk. • Terebinth + whole milk + sugar contained highest amount of bioaccessible polyphenols. | ||
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10.1016/j.foodchem.2021.131728 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001983.pica (DE-627)ELV056397208 (ELSEVIER)S0308-8146(21)02734-5 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Kamiloglu, Senem verfasserin aut Bioaccessibility of terebinth (Pistacia terebinthus L.) coffee polyphenols: Influence of milk, sugar and sweetener addition 2022 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • First study evaluating matrix effect on bioaccessibility of terebinth polyphenols. • Whole milk addition to terebinth coffee increased total bioaccessible flavonoids. • Skim milk did not cause a significant change in bioaccessibility of polyphenols. • Sugar/sweetener further enhanced bioaccessible flavonoids in terebinth + whole milk. • Terebinth + whole milk + sugar contained highest amount of bioaccessible polyphenols. Isoquercetin (PubChem CID: 5280804) Elsevier Quercetin (PubChem CID: 5280343) Elsevier Rutin (PubChem CID: 5280805) Elsevier Protocatechuic acid (PubChem CID: 72) Elsevier Catechin (PubChem CID: 9064) Elsevier Gallic acid (PubChem CID: 370) Elsevier Syringic acid (PubChem CID: 10742) Elsevier Ellagic acid (PubChem CID: 5281855) Elsevier Ozdal, Tugba oth Bakir, Sena oth Capanoglu, Esra 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:374 year:2022 day:16 month:04 pages:0 https://doi.org/10.1016/j.foodchem.2021.131728 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 374 2022 16 0416 0 |
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10.1016/j.foodchem.2021.131728 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001983.pica (DE-627)ELV056397208 (ELSEVIER)S0308-8146(21)02734-5 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Kamiloglu, Senem verfasserin aut Bioaccessibility of terebinth (Pistacia terebinthus L.) coffee polyphenols: Influence of milk, sugar and sweetener addition 2022 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • First study evaluating matrix effect on bioaccessibility of terebinth polyphenols. • Whole milk addition to terebinth coffee increased total bioaccessible flavonoids. • Skim milk did not cause a significant change in bioaccessibility of polyphenols. • Sugar/sweetener further enhanced bioaccessible flavonoids in terebinth + whole milk. • Terebinth + whole milk + sugar contained highest amount of bioaccessible polyphenols. Isoquercetin (PubChem CID: 5280804) Elsevier Quercetin (PubChem CID: 5280343) Elsevier Rutin (PubChem CID: 5280805) Elsevier Protocatechuic acid (PubChem CID: 72) Elsevier Catechin (PubChem CID: 9064) Elsevier Gallic acid (PubChem CID: 370) Elsevier Syringic acid (PubChem CID: 10742) Elsevier Ellagic acid (PubChem CID: 5281855) Elsevier Ozdal, Tugba oth Bakir, Sena oth Capanoglu, Esra 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:374 year:2022 day:16 month:04 pages:0 https://doi.org/10.1016/j.foodchem.2021.131728 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 374 2022 16 0416 0 |
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10.1016/j.foodchem.2021.131728 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001983.pica (DE-627)ELV056397208 (ELSEVIER)S0308-8146(21)02734-5 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Kamiloglu, Senem verfasserin aut Bioaccessibility of terebinth (Pistacia terebinthus L.) coffee polyphenols: Influence of milk, sugar and sweetener addition 2022 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • First study evaluating matrix effect on bioaccessibility of terebinth polyphenols. • Whole milk addition to terebinth coffee increased total bioaccessible flavonoids. • Skim milk did not cause a significant change in bioaccessibility of polyphenols. • Sugar/sweetener further enhanced bioaccessible flavonoids in terebinth + whole milk. • Terebinth + whole milk + sugar contained highest amount of bioaccessible polyphenols. Isoquercetin (PubChem CID: 5280804) Elsevier Quercetin (PubChem CID: 5280343) Elsevier Rutin (PubChem CID: 5280805) Elsevier Protocatechuic acid (PubChem CID: 72) Elsevier Catechin (PubChem CID: 9064) Elsevier Gallic acid (PubChem CID: 370) Elsevier Syringic acid (PubChem CID: 10742) Elsevier Ellagic acid (PubChem CID: 5281855) Elsevier Ozdal, Tugba oth Bakir, Sena oth Capanoglu, Esra 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:374 year:2022 day:16 month:04 pages:0 https://doi.org/10.1016/j.foodchem.2021.131728 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 374 2022 16 0416 0 |
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10.1016/j.foodchem.2021.131728 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001983.pica (DE-627)ELV056397208 (ELSEVIER)S0308-8146(21)02734-5 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Kamiloglu, Senem verfasserin aut Bioaccessibility of terebinth (Pistacia terebinthus L.) coffee polyphenols: Influence of milk, sugar and sweetener addition 2022 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • First study evaluating matrix effect on bioaccessibility of terebinth polyphenols. • Whole milk addition to terebinth coffee increased total bioaccessible flavonoids. • Skim milk did not cause a significant change in bioaccessibility of polyphenols. • Sugar/sweetener further enhanced bioaccessible flavonoids in terebinth + whole milk. • Terebinth + whole milk + sugar contained highest amount of bioaccessible polyphenols. Isoquercetin (PubChem CID: 5280804) Elsevier Quercetin (PubChem CID: 5280343) Elsevier Rutin (PubChem CID: 5280805) Elsevier Protocatechuic acid (PubChem CID: 72) Elsevier Catechin (PubChem CID: 9064) Elsevier Gallic acid (PubChem CID: 370) Elsevier Syringic acid (PubChem CID: 10742) Elsevier Ellagic acid (PubChem CID: 5281855) Elsevier Ozdal, Tugba oth Bakir, Sena oth Capanoglu, Esra 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:374 year:2022 day:16 month:04 pages:0 https://doi.org/10.1016/j.foodchem.2021.131728 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 374 2022 16 0416 0 |
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10.1016/j.foodchem.2021.131728 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001983.pica (DE-627)ELV056397208 (ELSEVIER)S0308-8146(21)02734-5 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Kamiloglu, Senem verfasserin aut Bioaccessibility of terebinth (Pistacia terebinthus L.) coffee polyphenols: Influence of milk, sugar and sweetener addition 2022 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • First study evaluating matrix effect on bioaccessibility of terebinth polyphenols. • Whole milk addition to terebinth coffee increased total bioaccessible flavonoids. • Skim milk did not cause a significant change in bioaccessibility of polyphenols. • Sugar/sweetener further enhanced bioaccessible flavonoids in terebinth + whole milk. • Terebinth + whole milk + sugar contained highest amount of bioaccessible polyphenols. Isoquercetin (PubChem CID: 5280804) Elsevier Quercetin (PubChem CID: 5280343) Elsevier Rutin (PubChem CID: 5280805) Elsevier Protocatechuic acid (PubChem CID: 72) Elsevier Catechin (PubChem CID: 9064) Elsevier Gallic acid (PubChem CID: 370) Elsevier Syringic acid (PubChem CID: 10742) Elsevier Ellagic acid (PubChem CID: 5281855) Elsevier Ozdal, Tugba oth Bakir, Sena oth Capanoglu, Esra 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:374 year:2022 day:16 month:04 pages:0 https://doi.org/10.1016/j.foodchem.2021.131728 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 374 2022 16 0416 0 |
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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:374 year:2022 day:16 month:04 pages:0 |
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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:374 year:2022 day:16 month:04 pages:0 |
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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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Kamiloglu, Senem ddc 540 bkl 35.00 Elsevier Isoquercetin (PubChem CID: 5280804) Elsevier Quercetin (PubChem CID: 5280343) Elsevier Rutin (PubChem CID: 5280805) Elsevier Protocatechuic acid (PubChem CID: 72) Elsevier Catechin (PubChem CID: 9064) Elsevier Gallic acid (PubChem CID: 370) Elsevier Syringic acid (PubChem CID: 10742) Elsevier Ellagic acid (PubChem CID: 5281855) Bioaccessibility of terebinth (Pistacia terebinthus L.) coffee polyphenols: Influence of milk, sugar and sweetener addition |
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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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Bioaccessibility of terebinth (Pistacia terebinthus L.) coffee polyphenols: Influence of milk, sugar and sweetener addition |
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Bioaccessibility of terebinth (Pistacia terebinthus L.) coffee polyphenols: Influence of milk, sugar and sweetener addition |
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Kamiloglu, Senem |
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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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10.1016/j.foodchem.2021.131728 |
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bioaccessibility of terebinth (pistacia terebinthus l.) coffee polyphenols: influence of milk, sugar and sweetener addition |
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Bioaccessibility of terebinth (Pistacia terebinthus L.) coffee polyphenols: Influence of milk, sugar and sweetener addition |
| abstract |
• First study evaluating matrix effect on bioaccessibility of terebinth polyphenols. • Whole milk addition to terebinth coffee increased total bioaccessible flavonoids. • Skim milk did not cause a significant change in bioaccessibility of polyphenols. • Sugar/sweetener further enhanced bioaccessible flavonoids in terebinth + whole milk. • Terebinth + whole milk + sugar contained highest amount of bioaccessible polyphenols. |
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• First study evaluating matrix effect on bioaccessibility of terebinth polyphenols. • Whole milk addition to terebinth coffee increased total bioaccessible flavonoids. • Skim milk did not cause a significant change in bioaccessibility of polyphenols. • Sugar/sweetener further enhanced bioaccessible flavonoids in terebinth + whole milk. • Terebinth + whole milk + sugar contained highest amount of bioaccessible polyphenols. |
| abstract_unstemmed |
• First study evaluating matrix effect on bioaccessibility of terebinth polyphenols. • Whole milk addition to terebinth coffee increased total bioaccessible flavonoids. • Skim milk did not cause a significant change in bioaccessibility of polyphenols. • Sugar/sweetener further enhanced bioaccessible flavonoids in terebinth + whole milk. • Terebinth + whole milk + sugar contained highest amount of bioaccessible polyphenols. |
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Bioaccessibility of terebinth (Pistacia terebinthus L.) coffee polyphenols: Influence of milk, sugar and sweetener addition |
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Ozdal, Tugba Bakir, Sena Capanoglu, Esra |
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