Konu "in vitro digestion" için Gıda Mühendisliği Bölümü listeleme
Toplam kayıt 2, listelenen: 1-2
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Investigation of Radical and Dicarbonyl Scavenging Potential of Raw and Processed Foods During Simulated Gastrointestinal Digestion
(Fen Bilimleri Enstitüsü, 2021-06)Oxidative and dicarbonyl stresses generated by the imbalance between the metabolism or the generation of the free radicals and α-dicarbonyl compounds are associated with chronic diseases. Biologically active pure compounds ... -
Investigation Of The Reactivities Of Monomeric And Polymeric Components In Some Foods In Digestion Conditions In Vitro
(Fen Bilimleri Enstitüsü, 2017)After foods have entered the digestive tract, they are exposed to various changes as a result of varying pH and enzymatic conditions. The changes in food components during digestion are of importance. Thermal process ...