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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)...

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Principais autores: Mauro Gisbert, Andrea Aleixandre, Jorge Sineiro, Cristina M. Rosell, Ramón Moreira
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2022-04-01
coleção:Foods
Assuntos:
ABTS
adsorption
antioxidant activities
carbohydrates
DPPH
FRAP
Acesso em linha:https://www.mdpi.com/2304-8158/11/8/1165
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