Effect of roasting temperature on the physicochemical characteristics, phenolic content and bioactive potential of Spondias spp. seed flours

Author:

de Macêdo Oliveira Felipe CarlosORCID,Galvão Djalma Lopes,Santos Júlia da Costa,da Costa Dantas Lívia Maria,de Souza Larissa Aida Lemos,de Araújo Morais Ana Heloneida,Lima Marcos dos SantosORCID,Xavier Júnior Francisco Humberto,de Assis Cristiane FernandesORCID,Sousa Júnior Francisco Canindé deORCID

Funder

Federal University of Rio Grande do Norte

National Council for Scientific and Technological Development

Coordination of Higher Education Personnel Improvement

Publisher

Elsevier BV

Reference58 articles.

1. Effects of processing on starch composition, glycemic indices, phenolic profile, and possible antidiabetic properties of cassava (Manihot esculenta) flours;Adefegha;Food Processing and Preservation,2021

2. A study of chemical composition, antioxidants, and volatile compounds in roasted Arabic coffee;Alamri;Saudi Journal of Biological Sciences,2022

3. Development and characterization of edible films based on fruit and vegetable residues;Andrade;Journal of Food Science,2016

4. The functional properties of foods and flours;Awuchi;International Journal of Advanced Academic Research,2019

5. Physicochemical characterization, fatty acid profile, antioxidant activity and antibacterial potential of cacay oil, coconut oil and cacay butter;Azevedo;PLoS One,2020

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