Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products

Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products

Agro-industrial processing activities generate by-products that are discarded at high economic and environmental costs; however, many of them still contain high levels of bioactive compounds (BCs) such as dietary fiber (DF) and phenolic compounds (PCs), which, when combined, are known as antioxidant...

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Andere auteurs:	Subiria-Cueto, Carlos Rodrigo, Abraham, Wall-Medrano, Martinez Ruiz, Nina Del Rocio, Rodrigo Garcia, Joaquin, Alvarez-Parrilla, Emilio, Coria-Oliveros, Alma, González Aguilar, Gustavo Adolfo
Formaat:	Artículo
Taal:	English
Gepubliceerd in:	2021
Onderwerpen:	by-product phenolic compound dietary fiber interactions antioxidant dietary fiber health benefits info:eu-repo/classification/cti/6
Online toegang:	https://doi.org/10.1590/fst.57520 https://www.scielo.br/j/cta/a/bSJpRJmMqKCJNPd5w6zSMRN/?lang=en&format=html
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