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