INVESTIGADORES
VAN DE VELDE Franco
artículos
Título:
Gastrointestinal and colonic in vitro bioaccessibility of gamma-aminobutiric acid (GABA) and phenolic compounds from novel fermented sorghum food
Autor/es:
GARZÓN, A.G.; VAN DE VELDE, F.; DRAGO, S.R.
Revista:
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Año: 2020 vol. 130 p. 1 - 7
ISSN:
0023-6438
Resumen:
Effect of lactic acid bacteria fermentation on γ-aminobutiric acid (GABA) and phenolic compounds during the development of red and white sorghum fermented products (RS and WS, respectively) with malted sorghum flour added to each formulation was evaluated. Moreover, intestinal and colonic bioaccessibility of bioactive compounds (IB and CB, respectively) were estimated. Lactic acid fermentation increased significantly (p
