Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea-Reference-Cited by-同舟云学术

Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea

Published:2019-12 Issue:4 Volume:39 Page:843-849
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

CAVALCANTE Rodrigo Barbosa Monteiro¹^ORCID,MORGANO Marcelo Antônio²,GLÓRIA Maria Beatriz Abreu³,ROCHA Maurisrael de Moura⁴,ARAÚJO Marcos Antônio da Mota⁵,MOREIRA-ARAÚJO Regilda Saraiva dos Reis¹

Affiliation:

1. Universidade Federal do Piauí, Brasil

2. Instituto de Tecnologia de Alimentos, Brasil

3. Universidade Federal de Minas Gerais, Brasil

4. Embrapa Meio-Norte, Brasil

5. Fundação Municipal de Saúde, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39n4/0101-2061-cta-fst11718.pdf

Reference46 articles.

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3. Compostos fenólicos em alimentos – uma breve revisão;Angelo P. M.;Revista Instituto Adolfo Lutz,2007

4. Modified starches or stabilizers in preparation of cheese bread;Anjos L. D.;Ciência Rural,2014

5. Effect of cooking on the bioactive compounds and antioxidant activity in grains cowpea cultivars;Barros N. V. A.;Ciência Agronômica,2017

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