Dietary fiber and phenolic compounds as functional ingredients: interaction and possible effect after ingestion-Reference-Cited by-同舟云学术

Dietary fiber and phenolic compounds as functional ingredients: interaction and possible effect after ingestion

Published:2014 Issue:6 Volume:5 Page:1063-1072
ISSN:2042-6496
Container-title:Food Funct.
language:en
Short-container-title:Food Funct.

Author:

Quirós-Sauceda A. E.¹²³,Palafox-Carlos H.¹²³,Sáyago-Ayerdi S. G.⁴⁵,Ayala-Zavala J. F.¹²³,Bello-Perez L. A.⁶⁷⁸,Álvarez-Parrilla E.⁹¹⁰,de la Rosa L. A.⁹¹⁰,González-Córdova A. F.¹²³,González-Aguilar G. A.¹²³

Affiliation:

1. Centro de Investigación en Alimentación y Desarrollo

2. AC (CIAD, AC)

3. Hermosillo, Mexico

4. Instituto Tecnológico de Tepic

5. Tepic, Mexico

6. Instituto Politécnico Nacional

7. CEPROBI

8. Yautepec, Mexico

9. Universidad Autónoma de Ciudad Juárez (UACJ)

10. Cd. Juárez, Mexico

Abstract

Dietary fiber and phenolic compounds are responsible for potential effects on human health; therefore they have been widely used to increase functionality of some foods.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2014/FO/C4FO00073K

Reference89 articles.

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