Effects of freezing, freeze drying and convective drying on in vitro gastric digestion of apples
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- 作者：Maria Esperanza Dalmaua ; Gail M. Bornhorstb ; Valeria Eima ; Carmen Rosselló ; a ; Susana Simala ; susana.simal@uib.es" class="auth_mail" title="E-mail the corresponding author
- 关键词：In vitro gastric digestion ; Food processing ; Mathematical model ; Polyphenol content ; Antioxidant activity ; Microstructure
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 January 2017
- 年：2017
- 卷：215
- 期：Complete
- 页码：7-16
- 全文大小：1092 K
文摘
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Processing changes the microstructure and composition of apples compared to raw apples.
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The structural modifications resulted in behavioral changes in apples during in vitro digestion.
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These changes were satisfactory simulated and better evaluated by using mathematical models.