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A Comparative Analysis of Different Varietal of Fresh and Dried Figs by In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Activities Cover

A Comparative Analysis of Different Varietal of Fresh and Dried Figs by In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Activities

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 25 (2021): Issue 1 (June 2021)
By: Farida Kehal,  Loucif Chemache,  Makhlouf Chaalal,  Meriem Benbraham,  Esra Capanoglu and  Malika Barkat  
Open Access
|Jun 2021

Authors

Farida Kehal

Laboratoire BIOQUAL, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine

Loucif Chemache

chemache_loucif@yahoo.fr

Laboratoire LNTA, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1

Makhlouf Chaalal

Laboratoire de Biochimie Appliquée, Facultédes Sciences de la Nature et de la Vie, Université de Bejaia

Meriem Benbraham

Laboratoire LNTA, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1

Esra Capanoglu

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey

Malika Barkat

Laboratoire BIOQUAL, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1, Constantine
DOI: https://doi.org/10.2478/aucft-2021-0002 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 15 - 30
Submitted on: Jan 24, 2021
|
Accepted on: May 20, 2021
|
Published on: Jun 26, 2021
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
gastrointestinal digestion,
figs,
phenolic compounds,
antioxidant activity,
varietal effect,
sun-drying effect
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2021 Farida Kehal, Loucif Chemache, Makhlouf Chaalal, Meriem Benbraham, Esra Capanoglu, Malika Barkat, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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