Effect of in vitro digestion, enzymatic hydrolysis and baking on steryl ferulates in grains

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Author
Mandak, Eszter
Date
2013
Type
    Doctoral Thesis
Rights / license
In Copyright - Non-Commercial Use Permitted
Permanent link
https://doi.org/10.3929/ethz-a-009759708
Publication status
published
External links
Search print copy at ETH Library
Contributors
Examiner: Lampi, Anna-Maija
Examiner: Nyström, Laura
Publisher
ETH Zurich
Subject
FERULASÄURE (BIOCHEMIE); KÖRNERFRÜCHTE, GETREIDE (HUMANERNÄHRUNG); REIS (PFLANZENBAU); TRITICUM AESTIVUM, BROTWEIZEN (PFLANZENBAU); MAIS (PFLANZENBAU); VERDAUUNG + ERNÄHRUNG (PHYSIOLOGIE); IN-VITRO UNTERSUCHUNGEN (PHYSIOLOGIE); HYDROLYSE (BIOCHEMISCHE REAKTIONEN); BACKEN (BÄCKEREI); FERULIC ACID (BIOCHEMISTRY); CEREALS, GRAINS (HUMAN NUTRITION); RICE (CROP PRODUCTION); TRITICUM AESTIVUM, BREAD WHEAT (CROP PRODUCTION); MAIZE (CROP PRODUCTION); DIGESTION + NUTRITION (PHYSIOLOGY); IN VITRO STUDIES (PHYSIOLOGY); HYDROLYSIS/BIOCHEMICAL REACTIONS; BAKING (BAKERY)
Organisational unit
02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology
03858 - Nyström, Laura M. / Nyström, Laura M.  
Notes
Diss., Eidgenössische Technische Hochschule ETH Zürich, Nr. 20952, 2013.
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