prikaz prve stranice dokumenta Methodology for the determination of polyphenol bioaccessibility
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Methodology for the determination of polyphenol bioaccessibility
Croatian journal of food science and technology, 12 (2020), 2; 268-279. https://doi.org/10.17508/CJFST.2020.12.2.16
IŠTUK, JOZO; ŠUBARIĆ, DRAGO; JAKOBEK, LIDIJA

Institucijski repozitorij: PTFOS Repozitorij

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IŠTUK, J., ŠUBARIĆ, D. i JAKOBEK, L. (2020). Methodology for the determination of polyphenol bioaccessibility. Croatian journal of food science and technology, 12. (2), 268-279. doi: 10.17508/CJFST.2020.12.2.16

IŠTUK, JOZO, et al. "Methodology for the determination of polyphenol bioaccessibility." Croatian journal of food science and technology, vol. 12, br. 2, 2020, str. 268-279. https://doi.org/10.17508/CJFST.2020.12.2.16

IŠTUK, JOZO, DRAGO ŠUBARIĆ i LIDIJA JAKOBEK. "Methodology for the determination of polyphenol bioaccessibility." Croatian journal of food science and technology 12, br. 2 (2020): 268-279. https://doi.org/10.17508/CJFST.2020.12.2.16

IŠTUK, J., ŠUBARIĆ, D. i JAKOBEK, L. (2020) 'Methodology for the determination of polyphenol bioaccessibility', Croatian journal of food science and technology, 12(2), str. 268-279. doi: 10.17508/CJFST.2020.12.2.16

IŠTUK J, ŠUBARIĆ D, JAKOBEK L. Methodology for the determination of polyphenol bioaccessibility. Croatian journal of food science and technology [Internet]. 30.11.2020. [pristupljeno 23.07.2024.];12(2):268-279. doi: 10.17508/CJFST.2020.12.2.16

J. IŠTUK, D. ŠUBARIĆ i L. JAKOBEK, "Methodology for the determination of polyphenol bioaccessibility", Croatian journal of food science and technology, vol. 12, br. 2, str. 268-279, Studeni 2020. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:691755. [Citirano: 23.07.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:691755
Podaci o radu
Naslov (engleski)Methodology for the determination of polyphenol bioaccessibility
AutorJOZO IŠTUK
AutorDRAGO ŠUBARIĆ
AutorLIDIJA JAKOBEK
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
Polyphenols are secondary metabolites of plants, commonly present in the human diet. Since they exhibit a wide range of bioactivities, polyphenols are extensively studied in the fields of nutrition and human health. Current studies have shown a high interest in determining the bioaccessibility of polyphenols, the amount of polyphenols that becomes available for absorption in the digestive tract. Bioaccessibility can be determined with the help of in vitro static gastrointestinal (GI) digestion models. In such a methodology, food samples containing polyphenols are subjected to a series of conditions that mimic the human gastrointestinal tract, with associated parameters. A high number of GI models with slightly different parameters were published. The purpose of this paper is to review the literature, focusing on the determination of polyphenol bioaccessibility and the parameters used in these GI digestion models, such as time, temperature, and pH of digestion, as well as enzyme concentrations. Gastrointestinal digestion models consist of oral, gastric and small intestine phases. These models provide a simple and reliable methodology which enables insight into the amount of bioaccessible polyphenols.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 12, br. 2, str. 268-279
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2020.12.2.16
URN:NBNurn:nbn:hr:109:691755
Datum objave publikacije2020-11-30
URL dokumentahttps://hrcak.srce.hr/248603
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Nekomercijalno-Dijeli pod istim uvjetima 4.0 međunarodna (CC BY-NC-SA 4.0)
Datum i vrijeme pohrane2024-06-03 09:59:34