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Effect of in Vitro Enzymatic Digestion on Antioxidant Activity of Coffee Melanoidins and Fractions

✍ Scribed by Rufián-Henares, José A.; Morales, Francisco J.

Book ID
124068861
Publisher
American Chemical Society
Year
2007
Tongue
English
Weight
355 KB
Volume
55
Category
Article
ISSN
0021-8561

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Nutritive value of buckwheat protein, compared to other cereals, is high. Special attention should be paid to a high level of lysin [5]. Relatively low digestibility of buckwheat protein is most probably connected with a presence of fiber and tannin [3]. In many in vitro studies, it was revealed th