Antioxidant and ACE-Inhibitory Activity of Common Bean Whey Fortified Yoghurt with Assessed by in vitro Static Gastrointestinal Digestion
Author:
Publisher
Peertechz Publications Private Limited
Subject
General Medicine
Link
https://www.peertechzpublications.com/articles/IJASFT-6-149.pdf
Reference44 articles.
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2. 2. Granato D, Branco GF, Nazzaro F, Cruz AG, Faria JAF (2010) Functional foods and nondairy probiotic food development: trends, concepts, and products. Compr Rev Food Sci Food Saf 9: 292-302. Link: http://bit.ly/38hSZll
3. 3. Moyib OK, Alashiri GO, Adejoye OD (2015) Chemometric dissimilarity in nutritive value of popularly consumed Nigerian brown and white common beans. Food Chem 166: 576-584. Link: http://bit.ly/2Ti7y3X
4. 4. Granito M, Frias J, Doblado R, Guerra M, Champ M, et al. (2002) Nutritional improvement of beans (Phaseolus vulgaris) by natural fermentation. Eur Food Res Technol 214: 226-231. Link: http://bit.ly/2Tg3t0k
5. 5. Al-Numair KS, Ahmed ESB, Al-Assaf AH, Alamri MS (2009) Hydrochloric acid extractable minerals and phytate and polyphenols contents of sprouted faba and white bean cultivars. Food Chemistry 113: 997-1002. Link: http://bit.ly/38iluPC
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Food process contaminants: formation, occurrence, risk assessment and mitigation strategies – a review;Food Additives & Contaminants: Part A;2024-07-22
2. Development of yogurt fortified with four varieties of common bean (Phaseolus vulgaris) whey by using response surface methodology: a preliminary study;Journal of Food Science and Technology;2023-11-03
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