Antioxidant capacity of amaranth products: effects of thermal and enzymatic treatments
The effect of different process -defatting, protein concentration, thermal treatment, hydrolysis with Alcalase and in vitrodigestion- on the antioxidant capacity of amaranth seeds was studied. The antioxidant capacity of the products was determined in methanolic and aqueous extracts and varied from...
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| Publicat a: | Ciência e Tecnologia de Alimentos |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Matèries: | |
| Accés en línia: | https://www.redalyc.org/articulo.oa?id=395940117016 |
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