Food bioactive compounds: Quality control and functional properties
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference32 articles.
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2. Bioactive compounds and acceptance of cookies made with guava peel flour;Bertagnolli;Food Science and Technology (Campinas),2014
3. Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation;Cruz;Food Science and Technology (Campinas),2015
4. Physicochemical and functional properties of insoluble dietary fiber isolated from bambara groundnut (Vigna subterranea [L.] Verdc.);Diedericks;Journal of Food Science,2015
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3. Phycocyanin from Microalgae: Properties, Extraction and Purification, with Some Recent Applications;Industrial Biotechnology;2018-02
4. Cagaita fruit ( Eugenia dysenterica DC.) and obesity: Role of polyphenols on already established obesity;Food Research International;2018-01
5. Characterization of nutritionally important phytoconstituents in minimally processed ready-to-eat baby-leaf vegetables using HPLC–DAD and GC–MS;Journal of Food Measurement and Characterization;2016-02-01
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