Interactions between <i>Ascophyllum nodosum</i> Seaweeds Polyphenols and Native and Gelled Corn Starches

The effect of several blending procedures between <i>Ascophyllum nodosum</i> seaweed flour (AF) and corn starch (CS) on the interactions between polyphenols and starch was studied in this paper. These methods comprised the blending of AF with native starch (NT) with previously gelled starch gel (GL)...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Mauro Gisbert, Andrea Aleixandre, Jorge Sineiro, Cristina M. Rosell, Ramón Moreira
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	MDPI AG 2022-04-01
Цуврал:	Foods
Нөхцлүүд:	ABTS adsorption antioxidant activities carbohydrates DPPH FRAP
Онлайн хандалт:	https://www.mdpi.com/2304-8158/11/8/1165
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!