Soymilk enriched with green coffee phenolics - Antioxidant and nutritional properties in the light of phenolics-food matrix interactions

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• 作者：Łukasz Sęczyk ; ^{seczyklukasz@gmail.com} ; Michał Świeca ; Urszula Gawlik-Dziki
• 关键词：Antioxidants ; Food matrix ; Fortification ; Green coffee ; Phenolic compounds ; Soymilk
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 May 2017
• 年：2017
• 卷：223
• 期：Complete
• 页码：1-7
• 全文大小：462 K
• 卷排序：223

文摘

Green coffee extract improves phenolics content and antioxidant activity of soymilk. The determined phenolic and antioxidant activities differ from those predicted. Enrichment improves the in vitro proteins and starch digestibility. Phenolics-food matrix interactions affect on the quality of soymilk.