Commercial spices and industrial ingredients: evaluation of antioxidant capacity and flavonoids content for functional foods development
The aim of this work was to evaluate spices and industrial ingredients for the development of functional foods with high phenolic contents and antioxidant capacity. Basil, bay, chives, onion, oregano, parsley, rosemary, turmeric and powdered industrial ingredients (β-carotene, green tea extract, lut...
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| Published in: | Ciência e Tecnologia de Alimentos |
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| Main Authors: | , , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2011
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| Subjects: | |
| Online Access: | https://www.redalyc.org/articulo.oa?id=395940105038 |
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