Physical properties and hypoglycaemic activity of biscuits as affected by the addition of stigma maydis extract-Reference-Cited by-同舟云学术

Physical properties and hypoglycaemic activity of biscuits as affected by the addition of stigma maydis extract

Published:2022-06-29 Issue:1 Volume:58 Page:387-396
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Yao Lianmou¹²,Zhang Yi¹,Qiao Yongjin¹^ORCID,Wang Chunfang¹,Wang Xiao¹,Liu Chenxia¹,Han Qing³,Hua Fang⁴

Affiliation:

1. Research Center for Agricultural Products Preservation and Processing|Crop Breeding and Cultivation Research Institute Shanghai Academy of Agricultural Sciences Shanghai 201403 China

2. College of Food Science and Technology Shanghai Ocean University Shanghai 201306 China

3. Crop Breeding and Cultivation Research Institute Shanghai Academy of Agricultural Sciences Shanghai 201403 China

4. Shanghai Fusong Food Co., Ltd. Shanghai 201404 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15885

Reference53 articles.

1. Effect of functional beetroot pomace biscuit on phenylhydrazine induced anemia in albino rats: Hematological and blood biochemical analysis

2. Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions

3. Bioaccessibility of bioactive compounds after in vitro gastrointestinal digestion and probiotics fermentation of Brazilian fruits residues with antioxidant and antidiabetic potential

4. Effects of hydrocolloids and proteins on dough rheology and in vitro starch digestibility of sweet potato-wheat bread

5. Techno-functional properties of coffee by-products are modified by dynamic high pressure: A case study of clean label ingredient in cookies

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