Roasting carob flour decreases the capacity to bind glycoconjugates of bile acids-Reference-Cited by-同舟云学术

Roasting carob flour decreases the capacity to bind glycoconjugates of bile acids

Published:2020 Issue:7 Volume:11 Page:5924-5932
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

van Rijs Phylyne¹²³⁴,Fogliano Vincenzo¹²³⁴^ORCID

Affiliation:

1. Food quality and design group

2. AFSG department Wageningen University and Research

3. Wageningen

4. The Netherland

Abstract

Carob is the fruit obtained from Ceratonia siliqua L. and it is a source of bioactive compounds that have been linked to several health promoting effects, including lowering blood cholesterol concentration.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO01158D

Reference58 articles.

1. Carob Kibble: A Bioactive-Rich Food Ingredient

2. Chemical constituents and pharmacological actions of carob pods and leaves (Ceratonia siliqua L.) on the gastrointestinal tract: A review

3. Effects of Roasting Temperature on the Aroma Components of Carob (Ceratonia siliqua L.)

4. Production and purification of a sugar syrup from carob pods

5. Carob pulp inclusion in lamb diets: effect on intake, performance, feeding behaviour and blood metabolites

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