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Pregled bibliografske jedinice broj: 1016586

Bioavailability and food production of organosulfur compounds from edible Allium species

Putnik, Predrag; Gabrić, Domagoj; Roohinejad, Shahin; Barba, Francissco J.; Granato, Danijel; Lorenzo, José M.; Bursać Kovačević, Danijela
Bioavailability and food production of organosulfur compounds from edible Allium species // Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds / Barba, Francisco J. ; Saraiva, Jorge Manuel Alexandre ; Cravotto, Giancarlo ; Lorenzo, José M (ur.).
Lahti: Woodhead Publishing, 2019. str. 293-308 doi:10.1016/B978-0-12-814174-8.00010-X

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Naslov
Bioavailability and food production of organosulfur compounds from edible Allium species

Autori
Putnik, Predrag ; Gabrić, Domagoj ; Roohinejad, Shahin ; Barba, Francissco J. ; Granato, Danijel ; Lorenzo, José M. ; Bursać Kovačević, Danijela

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni

Knjiga
Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

Urednik/ci
Barba, Francisco J. ; Saraiva, Jorge Manuel Alexandre ; Cravotto, Giancarlo ; Lorenzo, José M

Izdavač
Woodhead Publishing

Grad
Lahti

Godina
2019

Raspon stranica
293-308

ISBN
978-0-12-814174-8

Ključne riječi
Garlic ; Bioactive compounds ; Bioavailability of nutrients ; Onions ; Leeks ; Chives ; Functional foods

Sažetak
Allium members are known for their wide use in culinary dishes and the content of their bioactive compounds. In this aspect, edible Allium members, such as garlic (A. sativum), onion (A. cepa), leeks (A. porrum), chives (A. schoenoprasum), and shallots (A. ascalonicum), have been widely studied with respect to their functional properties in vivo. Their beneficial effects on humans are closely associated with bioavailability of organosulfur compounds (OSCs) in allyl and methyl forms. However, the OSCs are thermally unstable, so it is important to identify critical processing types/parameters that have destructive effects on bioavailability of the OSCs, and possibly to avoid them in practice. This chapter provides systematically gathered data on bioavailability of OSCs from edible Allium species and addresses their change with food production in order to understand the nature of various functional properties of this genus.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
Inozemne institucije koautora na radu:
University of Minnesota, SAD ;
Burn and Wound Healing Research Center, Iran ;
Universitat de València, Spain ;
State University of Ponta Grossa, Brasil ;
Centro Tecnológico de la Carne de Galicia, Spain



POVEZANOST RADA

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Profili:

Avatar Url Predrag Putnik (autor)

Avatar Url Danijela Bursać Kovačević (autor)

Avatar Url Domagoj Gabrić (autor)

Poveznice na cjeloviti tekst rada:

doi www.sciencedirect.com

Citiraj ovu publikaciju:

Putnik, Predrag; Gabrić, Domagoj; Roohinejad, Shahin; Barba, Francissco J.; Granato, Danijel; Lorenzo, José M.; Bursać Kovačević, Danijela
Bioavailability and food production of organosulfur compounds from edible Allium species // Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds / Barba, Francisco J. ; Saraiva, Jorge Manuel Alexandre ; Cravotto, Giancarlo ; Lorenzo, José M (ur.).
Lahti: Woodhead Publishing, 2019. str. 293-308 doi:10.1016/B978-0-12-814174-8.00010-X
Putnik, P., Gabrić, D., Roohinejad, S., Barba, F., Granato, D., Lorenzo, J. & Bursać Kovačević, D. (2019) Bioavailability and food production of organosulfur compounds from edible Allium species. U: Barba, F., Saraiva, J., Cravotto, G. & Lorenzo, J. (ur.) Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds. Lahti, Woodhead Publishing, str. 293-308 doi:10.1016/B978-0-12-814174-8.00010-X.
@inbook{inbook, author = {Putnik, Predrag and Gabri\'{c}, Domagoj and Roohinejad, Shahin and Barba, Francissco J. and Granato, Danijel and Lorenzo, Jos\'{e} M. and Bursa\'{c} Kova\v{c}evi\'{c}, Danijela}, year = {2019}, pages = {293-308}, DOI = {10.1016/B978-0-12-814174-8.00010-X}, keywords = {Garlic, Bioactive compounds, Bioavailability of nutrients, Onions, Leeks, Chives, Functional foods}, doi = {10.1016/B978-0-12-814174-8.00010-X}, isbn = {978-0-12-814174-8}, title = {Bioavailability and food production of organosulfur compounds from edible Allium species}, keyword = {Garlic, Bioactive compounds, Bioavailability of nutrients, Onions, Leeks, Chives, Functional foods}, publisher = {Woodhead Publishing}, publisherplace = {Lahti} }
@inbook{inbook, author = {Putnik, Predrag and Gabri\'{c}, Domagoj and Roohinejad, Shahin and Barba, Francissco J. and Granato, Danijel and Lorenzo, Jos\'{e} M. and Bursa\'{c} Kova\v{c}evi\'{c}, Danijela}, year = {2019}, pages = {293-308}, DOI = {10.1016/B978-0-12-814174-8.00010-X}, keywords = {Garlic, Bioactive compounds, Bioavailability of nutrients, Onions, Leeks, Chives, Functional foods}, doi = {10.1016/B978-0-12-814174-8.00010-X}, isbn = {978-0-12-814174-8}, title = {Bioavailability and food production of organosulfur compounds from edible Allium species}, keyword = {Garlic, Bioactive compounds, Bioavailability of nutrients, Onions, Leeks, Chives, Functional foods}, publisher = {Woodhead Publishing}, publisherplace = {Lahti} }

Časopis indeksira:


  • Scopus

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