Carob Leaf Extracts as New Ingredients in the Food Field: Extraction, Characterization, and Antioxidant Features
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-28292-8_35
Reference9 articles.
1. Banwo K, Olojede AO, Adesulu-Dahunsi AT et al (2021) Functional importance of bioactive compounds of foods with potential health benefits: a review on recent trends. Food Biosci 43:101320
2. Brassesco ME, Brandao TRS, Silva CLM et al (2021) Carob bean (Ceratonia siliqua L.): a new perspective for functional food. Trends Food Sci Technol 114:310–322
3. Galanakis CM (2017) Nutraceutical and functional food components, 1st edn. Elsevier – Academic Press, Cambridge
4. Koch W (2019) Dietary polyphenols-important non-nutrients in the prevention of chronic noncommunicable diseases. A systematic review. Nutrients 11:1039
5. Ramírez-Pulido B, Bas-Bellver C, Betoret N et al (2021) Valorisation of vegetable fresh-processing residues as functional powdered ingredients. A review on the potential impact of pretreatments and drying methods on bioactive compounds and their bioaccessibility. Front Sustain Food Syst 5:654313
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