Changes in the Bioaccessibility of Antioxidants after Simulated In Vitro Digestion of Bioprocessed Spelt-Enhanced Wheat Bread

The aim of the study was to determine whether the partial replacement of wheat flour with bioprocessed spelt flour contributes to a higher bioaccessibility of the antioxidants in bread. The results showed that the type and amount of bioprocessed spelt flour in a bread recipe has a major impact on th...

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Detalhes bibliográficos

Principais autores:	Marjeta Mencin, Nika Markanovič, Maja Mikulič-Petkovšek, Robert Veberič, Petra Terpinc
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2023-02-01
coleção:	Antioxidants
Assuntos:	bioprocessed flour germination fermentation enzymatic treatment bioaccessibility in vitro digestion
Acesso em linha:	https://www.mdpi.com/2076-3921/12/2/487
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