Processing of three different cooking methods of cassava: Effects on in vitro bioaccessibility of phenolic compounds and antioxidant activity-Reference-Cited by-同舟云学术

Processing of three different cooking methods of cassava: Effects on in vitro bioaccessibility of phenolic compounds and antioxidant activity

Published:2017-03 Issue: Volume:76 Page:253-258
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

de Lima Ana Cristina Silva,da Rocha Viana José Diogo,de Sousa Sabino Luiz Bruno,da Silva Larissa Morais Ribeiro,da Silva Natália Kellen Vieira,de Sousa Paulo Henrique Machado

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

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4. Effects of high hydrostatic pressure (HHP) on bioaccessibility, as well as antioxidant activity, mineral and starch contents in Granny Smith apple;Briones-Labarca;Food Chemistry,2011

5. Aroma behaviour during steam cooking within a potato starch-based model matrix;Descours;Carbohydrate Polymers,2013

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