Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics
The use of flours or phenolic extracts obtained from non-traditional sources or agri-food industry by-products has been a strategy used to formulate new bakery products with characteristics of a functional food. However, phenolic compounds present great structural diversity, as well as the ability t...
Sparad:
Övriga upphovsmän: | Alvarez-Parrilla, Emilio, Martinez Ruiz, Nina Del Rocio, de la Rosa, Laura A., Vázquez-Flores, Alma A., Gaytán-Martínez, Marcela |
---|---|
Materialtyp: | Artículo |
Språk: | en_US |
Publicerad: |
2021
|
Ämnen: | |
Länkar: | https://doi.org/10.1186/s43014-021-00068-8 https://fppn.biomedcentral.com/articles/10.1186/s43014-021-00068-8 |
Taggar: |
Lägg till en tagg
Inga taggar, Lägg till första taggen!
|
Liknande verk
-
Phytochemical Characterization and Antiplatelet Activity of Mexican Red Wines and Their By-products
Publicerad: (2021) -
Avocado paste from industrial byproducts as an unconventional source of bioactive compounds: characterization, in vitro digestion and in silico interactions of its main phenolics with cholesterol
Publicerad: (2021) -
Interactions between four common plant-derived phenolic acids and pectin, and its effect on antioxidant capacity
av: González-Aguilar, Gustavo A.
Publicerad: (2018) -
Effect of pectin on the interactions among phenolic compounds determined by antioxidant capacity
av: Alvarez-Parrilla, Emilio
Publicerad: (2020) -
Sweet potato (Ipomoea batatas L.) phenotypes: From Agroindustry to health effects
av: Abraham, Wall-Medrano
Publicerad: (2022)