Stabilisation of vitamin A by wheat bran is affected by wheat bran antioxidants, bound lipids and endogenous lipase activity.

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作者： Eline,Van Wayenbergh ^[1] ; Niels A,Langenaeken ^[2] ; Nore,Struyf ^[2] ; Peter,Goos ^[3] ; Imogen,Foubert ^[4] ; Christophe M,Courtin ^[2]

作者单位： Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium. Electronic address: eline.vanwayenbergh@kuleuven.be. ^[1] Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium. ^[2] Division of Mechatronics, Biostatistics and Sensors (MeBioS), KU Leuven, Kasteelpark Arenberg 30, B-3001 Heverlee, Belgium; Department of Engineering Management, University of Antwerp, Prinsstraat 13, B-2000 Antwerp, Belgium. ^[3] Research Unit of Food and Lipids & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Kulak, Etienne Sabbelaan 53, B-8500 Kortrijk, Belgium. ^[4]

关键词 Antioxidants Lipase Lipids Storage Vitamin A stabilisation Wheat bran

主题词抗氧化剂(Antioxidants);维生素A(Vitamin A);膳食纤维(Dietary Fiber);脂类(Lipids);脂肪酶(Lipase)

DOI 10.1016/j.foodres.2023.112911

PMID 37254347

发布时间 2023-06-01

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