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The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin

2013
journal article
article
10.1016/j.foodchem.2013.03.048
Journal
Food Chemistry
40
Author
Świeca Michał

Gawlik-Dziki Urszula

Dziki Dariusz

Baraniak Barbara

Czyż Jarosław
Volume
141
Issue
1
Pages
451-458
ISSN
0308-8146
eISSN
1873-7072
Keywords in English

breads

bioaccessibility

antioxidant activity

protein-phenolics interaction

onion skin

fortification

Language
English
Container language
English
Affiliation
Wydział Biochemii, Biofizyki i Biotechnologii : Zakład Biologii Komórki
dc.affiliationWydział Biochemii, Biofizyki i Biotechnologii : Zakład Biologii Komórkipl
dc.contributor.authorŚwieca, Michałpl
dc.contributor.authorGawlik-Dziki, Urszulapl
dc.contributor.authorDziki, Dariuszpl
dc.contributor.authorBaraniak, Barbarapl
dc.contributor.authorCzyż, Jarosław - 127677 pl
dc.date.accessioned2015-06-11T09:37:38Z
dc.date.available2015-06-11T09:37:38Z
dc.date.issued2013pl
dc.description.number1pl
dc.description.physical451-458pl
dc.description.volume141pl
dc.identifier.doi10.1016/j.foodchem.2013.03.048pl
dc.identifier.eissn1873-7072pl
dc.identifier.issn0308-8146pl
dc.identifier.urihttp://ruj.uj.edu.pl/xmlui/handle/item/9387
dc.languageengpl
dc.language.containerengpl
dc.rightsDodaję tylko opis bibliograficzny*
dc.rights.licencebez licencji
dc.rights.uri*
dc.subject.enbreadspl
dc.subject.enbioaccessibilitypl
dc.subject.enantioxidant activitypl
dc.subject.enprotein-phenolics interactionpl
dc.subject.enonion skinpl
dc.subject.enfortificationpl
dc.subtypeArticlepl
dc.titleThe influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skinpl
dc.title.journalFood Chemistrypl
dc.typeJournalArticlepl
dspace.entity.typePublication
Affiliations
Wydział Biochemii, Biofizyki i Biotechnologii
Czyż, Jarosław
No affiliation
Świeca, Michał
Gawlik-Dziki, Urszula
Dziki, Dariusz
Baraniak, Barbara

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