Polyphenol release in Borlotti beans (Phaseolus vulgaris) during cooking, soaking, simulated digestion and acid hydrolysis

Perez Hernandez, L, Morgan, M, Bosch, C et al. (1 more author) (2016) Polyphenol release in Borlotti beans (Phaseolus vulgaris) during cooking, soaking, simulated digestion and acid hydrolysis. In: Proceedings of the Nutrition Society. Phytochemicals and health: new perspectives on plant based nutrition, 21-22 Mar 2016, Edinburgh. Cambridge University Press .

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Authors/Creators:
Copyright, Publisher and Additional Information: (c) 2016, the Authors. This version is free to view and download for private research and study only. Not for re-distribution, re-sale or use in derivative works. Published in the Proceedings of the Nutrition Society and available at https://doi.org/10.1017/S0029665116000434
Keywords: Borlotti beans; polyphenol; starch; amylase; bioaccessibility
Dates:
  • Published: 1 June 2016
  • Accepted: 29 February 2016
  • Published (online): 1 June 2016
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 23 Jan 2017 17:33
Last Modified: 12 Apr 2017 03:41
Published Version: https://doi.org/10.1017/S0029665116000434
Status: Published
Publisher: Cambridge University Press
Identification Number: https://doi.org/10.1017/S0029665116000434

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