In vitro gastrointestinal digestion of mango by‐product snacks: Potential absorption of polyphenols and antioxidant capacity-Reference-Cited by-同舟云学术

In vitro gastrointestinal digestion of mango by‐product snacks: Potential absorption of polyphenols and antioxidant capacity

Published:2019-06-26 Issue:11 Volume:54 Page:3091-3098
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Bertha Cruz‐Trinidad¹,Alberto Sánchez-Burgos Jorge²,Tovar Juscelino³,Sáyago‐Ayerdi Sonia Guadalupe²,Zamora‐Gasga Victor Manuel²

Affiliation:

1. Tecnológico Nacional de México/Instituto Tecnológico de Estudios Superiores de Zamora km 7 ‐La Piedad, Carretera Zamora Michoacán México

2. Laboratorio Integral de Investigación en Alimentos División de Estudios de Posgrado Tecnológico Nacional de México/Instituto Tecnológico de Tepic Av Instituto Tecnológico No 2595, Col Lagos del Country CP 63175 Tepic Nayarit México

3. Department of Food Technology, Engineering and Nutrition Lund University P.O. Box 124 SE‐221 00 Lund Sweden

Funder

Tecnológico Nacional de México

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14224

Reference25 articles.

1. Physico-chemical Characteristics of Different Types of Mango (Mangifera Indica L.) Fruits Grown in Drafur Regions and its Use in Jam Processing

2. Antioxidant Activity of Fresh and Processed Jalapeño and Serrano Peppers

3. Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

4. Stability and biological activity of wild blueberry (Vaccinium angustifolium) polyphenols during simulated in vitro gastrointestinal digestion

5. Screening of phenolic compounds in by-product extracts from mangoes (Mangifera indica L.) by HPLC-ESI-QTOF-MS and multivariate analysis for use as a food ingredient

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