Changes in the cocoa shell dietary fiber and phenolic compounds after extrusion determine its functional and physiological properties-Reference-Cited by-同舟云学术

Changes in the cocoa shell dietary fiber and phenolic compounds after extrusion determine its functional and physiological properties

Published:2023 Issue: Volume:6 Page:100516
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Benítez Vanesa^ORCID,Rebollo-Hernanz Miguel^ORCID,Braojos Cheyenne^ORCID,Cañas Silvia,Gil-Ramírez Alicia^ORCID,Aguilera Yolanda,Martín-Cabrejas María A.^ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference45 articles.

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3. ‘Saba’ banana (Musa acuminata x balbisiana BBB Group) peel pectin supplementation improves biomarkers of obesity and associated blood lipid disorders in obese hypercholesterolemic mice;Bagabaldo;Curr. Res. Food Sci.,2022

4. Bioactive compounds from cocoa husk: extraction, analysis and applications in food production chain;Belwal;Foods,2022

5. Extruded coffee parchment shows enhanced antioxidant, hypoglycaemic, and hypolipidemic properties by releasing phenolic compounds from the fibre matrix;Benítez;Food Funct.,2021

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1. Effect of extrusion processing on physicochemical and functional properties of water-soluble dietary fiber and water-insoluble dietary fiber of whole grain highland barley;Food & Medicine Homology;2025-08

2. Cocoa shell ingredients improve their lipid-lowering properties under simulated digestion: In vitro and HepG2 cells study;Food Research International;2024-11

3. Colonic fermentation of enzymatically treated cocoa bean shells (CBSs) and short chain fatty acids (SCFAs) production.;LWT;2024-06

4. Coffee pulp simulated digestion enhances its in vitro ability to decrease emulsification and digestion of fats, and attenuates lipid accumulation in HepG2 cell model;Current Research in Food Science;2024

5. Functional, Antioxidant Activity and Thermal Characteristics of Nutritious Snacks Containing Almond Processing By‐Products;Journal of Food Quality;2024-01