The Addition of Mango and Papaya Peels to Corn Extrudates Enriches Their Phenolic Compound Profile and Maintains Their Sensory Characteristics

Lignende værker

• Supplementing corn chips with mango cv.‘Ataulfo’peel improves their sensory acceptability and phenolic profile, and decreases in vitro dialysed glucose
  af: Lopez Diaz, Jose Alberto
  Udgivet: (2020)
• Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index
  Udgivet: (2024)
• Effect of pectin on the interactions among phenolic compounds determined by antioxidant capacity
  af: Alvarez-Parrilla, Emilio
  Udgivet: (2020)
• Antimicrobial activity, phenolic compounds content, and antioxidant capacity of four edible macromycete fungi from Chihuahua, Mexico
  af: Quiñonez Martínez, Miroslava
  Udgivet: (2021)
• Plant tissues as a source of nutraceutical compounds: fruit seeds, leaves, flowers and steams
  af: Velderrain Rodríguez, Gustavo
  Udgivet: (2018)