Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Chia (Salvia hispanica L.) Seeds
Author:
Funder
Ministerio de Economía y Competitividad
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/article/10.1007/s11130-017-0649-7/fulltext.html
Reference25 articles.
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2. Ixtaina VY, Martínez ML, Spotorno V et al (2011) Characterization of chia seed oils obtained by pressing and solvent extraction. J Food Compos Anal 24:166–174. https://doi.org/10.1016/j.jfca.2010.08.006
3. Valdivia-Lopez MA, Tecante A (2015) Chia (Salvia hispanica): a review of native Mexican seed and its nutritional and functional properties. Adv Food Nutr Res 75:53–75. https://doi.org/10.1016/bs.afnr.2015.06.002
4. Gullón B, Pintado ME, Barber X, Fernández-López J et al (2015) Bioaccessibility, changes in the antioxidant potential and colonic fermentation of date pits and apple bagasse flours obtained from co-products during simulated in vitro gastrointestinal digestion. Food Res Int 78:169–176. https://doi.org/10.1016/ j.foodres.2015.10.021
5. Silva FGD, O’Callagahan Y, O’Brien NM, Netto FM (2013) Antioxidant capacity of flaxseed products: the effect of in vitro digestion. Plant Foods Hum Nutr 68:24–30. https://doi.org/10.1007/s11130-012-0329-6
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