Quinoa treated by an optimized method of microwave heating and their effect on antioxidant activity and phenolic compounds after <i>in vitro</i> gastrointestinal digestion-Reference-Cited by-同舟云学术

Quinoa treated by an optimized method of microwave heating and their effect on antioxidant activity and phenolic compounds after in vitro gastrointestinal digestion

Published:2023-11-27 Issue:1 Volume:21 Page:751-759
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Valenzuela González Maribel¹^ORCID,Cárdenas López José Luis¹^ORCID,Burgos Hernández Armando¹^ORCID,Salazar López Norma Julieta²^ORCID,Viuda Martos Manuel³^ORCID,Ruiz Hernández Alan Amado¹^ORCID,Robles Sánchez Rosario Maribel¹^ORCID

Affiliation:

1. Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, México

2. Facultad de Medicina de Mexicali, Universidad Autónoma de Baja California, Mexicali, México

3. IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Universidad Miguel Hernández (CIAGRO-UMH), Orihuela, Spain

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2023.2279186

Reference39 articles.

1. Council for International Organizations of Medical Sciences (CIOMS). (2016). International ethical guidelines for health-related research involving humans (4th ed.). CIOMS

2. Green Extraction Methods for Polyphenols from Plant Matrices and Their Byproducts: A Review

3. Quinoa flavonoids and their bioaccessibility during in vitro gastrointestinal digestion

4. Total phenolic, total anthocyanin and phenolic acid concentrations and antioxidant activity of purple-fleshed potatoes as affected by boiling

5. Gastroprotective Effects of Polyphenols against Various Gastro-Intestinal Disorders: A Mini-Review with Special Focus on Clinical Evidence

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