Physicochemical properties and metabolomic profile of gluten-free spaghetti prepared with unripe plantain flours

Author:

Patiño-Rodríguez Omar,Bello-Pérez Luis Arturo,Flores-Silva Pamela Celeste,Sánchez-Rivera Mirna María,Romero-Bastida Claudia Andrea

Funder

CONACyT

SIP-IPN

COFAA-IPN

EDI-IPN

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Approved methods of the American Association of Cereal Chemists;AACC,2000

2. Pasta with unripe banana flour: Physical, texture, and preference study;Agama-Acevedo;Journal of Food Science,2009

3. Potential of plantain peels flour (Musa paradisiaca L.) as a source of dietary fiber and antioxidant compound;Agama-Acevedo;CYTA-Journal of Food,2016

4. An up-to-date review of rutin and its biological and pharmacological activities;Al-Dhabi;EXCLI Journal,2015

5. Anti-inflammatory activity of naringin and the biosynthesid naringenin by naringinase immobilized in microstructured materials in a model of DSS-induced colitis in mice;Amaro;Food Research International,2009

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