Development of a tamarind-based functional beverage with partially-hydrolyzed agave syrup and the health effects of its consumption in C57BL/6 mice

Author:

Cardona-Herrera Román,Quiñones-Muñoz Tannia Alexandra,Franco-Robles Elena,Ozuna César

Funder

Consejo Nacional de Ciencia y Tecnologia

Publisher

Elsevier BV

Reference47 articles.

1. Development and sensory evaluation of an improved beverage from nigeria’s tamarind (Tamarindus indica l.) fruit;Adeola;African Journal of Food Agriculture Nutrition and Development,2010

2. Prebiotic effects of a mixture of agavins and green banana flour in a mouse model of obesity;Alvarado-Jasso;Journal of Functional Foods,2020

3. Tamarind: A diet-based strategy against lifestyle maladies;Arshad;Food Science & Nutrition,2019

4. Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration;Benzie;Methods in Enzymology,1999

5. The hydrolysis degree of agave syrup modulates its functional properties : Impact on metabolic responses and oxidative stress in C57BL / 6 mice;Cardona-Herrera;Food Bioscience,2023

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