TY  - JOUR 
AU  - Temiño, Virginia
AU  - Gerardi, Gisela
AU  - Cavia-Saiz, Monica
AU  - Díaz Morales, Noelia
AU  - Muñiz, Pilar
AU  - Salazar, Gonzalo
PY  - 2023
UR  - http://hdl.handle.net/10366/171882
AB  - [EN]Bread crust constitutes an important by-product of the bakery industry, and its utilization for the isolation of melanoidins to be used as a functional ingredient can enhance its added value and contribute to health. The aim of this study was to...
LA  - eng
PB  - MDPI
KW  - bioaccessible fractions
KW  - genoprotective effect
KW  - melanoidins
KW  - membrane permeability
KW  - transepithelial transport
KW  - melanoidinas
KW  - fracción bioaccesible
KW  - efecto genoprotector
KW  - permeabilidad de membrana
KW  - transporte transepitelial
KW  - Antioxidants
KW  - Maillard Reaction
KW  - Caco-2 Cells
TI  - Bioaccessibility and genoprotective effect of melanoidins obtained from common and soft bread crusts: relationship between melanoidins and their bioactivity
DO  - 10.3390/foods12173193
T2  - Foods
VL  - 12
M2  - 3193
ER  -