Supplementing corn chips with mango cv.‘Ataulfo’peel improves their sensory acceptability and phenolic profile, and decreases in vitro dialysed glucose

Mango processing discards phenolic‐rich by‐products. The present work evaluated the effects of supplementing corn chips with mango cv. “Ataulfo” peel (0, 10, 15, and 20%), regarding sensory acceptability, phenolic content, profile and in vitro bioaccessibility, antioxidant activity, and in vitro dia...

Shranjeno v:

Bibliografske podrobnosti
Glavni avtor:	Lopez Diaz, Jose Alberto
Drugi avtorji:	Zepeda‐Ruiz, G. Clarisa, Domínguez‐Avila, J. Abraham, Ayala‐Zavala, J. Fernando, Robles‐Sánchez, Maribel, Salazar‐López, Norma J., González‐Aguilar, Gustavo A.
Format:	Artículo
Jezik:	en_US
Izdano:	2020
Teme:	Antioxidant Bioaccessibility By-product Functional food info:eu-repo/classification/cti/6
Online dostop:	http://dx.doi.org/10.1111/jfpp.14954 https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.14954
Oznake:	Označite Brez oznak, prvi označite!

Podobne knjige/članki

The Addition of Mango and Papaya Peels to Corn Extrudates Enriches Their Phenolic Compound Profile and Maintains Their Sensory Characteristics
Izdano: (2022)

Ultrasound-assisted extraction of carotenoids from mango (Mangifera indica L.‘Ataulfo’) by-products on in vitro bioaccessibility
od: Sáyago-Ayerdi, Sonia G.
Izdano: (2018)

Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts
Izdano: (2024)

Mango “Ataulfo” peel extract improves metabolic dysregulation in prediabetic Wistar rats
od: Abraham, Wall-Medrano
Izdano: (2022)

Gallic acid content and antioxidant mechanism are responsible for the antiproliferative activity of ‘Ataulfo’ mango peel on LS180 cells
od: Velderrain Rodríguez, Gustavo
Izdano: (2018)

Modulatory effects of main Mango (Mangifera indica L. cv. “Ataulfo”) phenolics on the growth of selected probiotic and pathogenic bacteria
od: Pacheco-Ordaz, R.
Izdano: (2018)

Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index
Izdano: (2024)

T3 - Chips e infusión de betabel (Coci - Neta)
od: Universidad Autónoma de Ciudad Juárez, et al.
Izdano: (2017)

HOMA-IR Assessment for Impaired Glucose Tolerance, Impaired Fasting Glucose and Insulin Resistance Diagnosis
od: Severeyn, Erika
Izdano: (2019)

An Update of the Promise of Glycine Supplementation for Enhancing Physical Performance and Recovery
od: Ramos Jimenez, Arnulfo
Izdano: (2024)

Agreement between hemocue and glucose oxidase methods for blood glucose measurement in a field work study of diabetes: the Comcaac project
od: Gallegos-Aguilar, Ana Cristina Gallegos-Aguilar
Izdano: (2019)

Organic and inorganic selenium supplementation on the productive and reproductive performance of hair ewes
od: Díaz-García, Luis H.
Izdano: (2019)

Effect of elicitors in the nutritional and sensorial quality of fruits and vegetables
od: Rodrigo Garcia, Joaquin
Izdano: (2018)

Sensorial and physicochemical profile of chihuahua cheese considering consumer preferences
od: Martínez-Ruiz, Nina del Rocío
Izdano: (2018)

Food neophobia, mediterranean diet adherence and acceptance of healthy foods prepared in gastronomic workshops by spanish students
od: Rodriguez-Tadeo, Alejandra
Izdano: (2018)

Food neophobia, Mediterranean diet adherence and acceptance of healthy foods prepared in gastronomic workshops by Spanish students
od: Rodríguez-Tadeo, Alejandra
Izdano: (2018)

Avances de la Tecnología Organ-on-a-chip de Riñón hacia Dispositivos de Remplazo de la Función Renal
od: María Belém García San Luis, et al.
Izdano: (2021)

Lithium Niobate Perovskite as the Support for Silver Nanoparticles for Non-Enzymatic Electrochemical Detection of Glucose
Izdano: (2024)

Development of salivary glucose biosensor based on ZnS.Cu/bioceramic : 6CP23-4
od: Francisco Caldera Martínez, et al.
Izdano: (2023)

Optical glucose sensor based on organic molecules PQ/PA: 6CP23-9
od: Madeline Yairubiht Esquivel Luna, et al.
Izdano: (2023)

Development of salivary glucose biosensor based on ZnS.Cu/bioceramic : 7CP24-16
od: Francisco Caldera Martínez, et al.
Izdano: (2024)

Non-Enzymatic Electrochemical Sensing of Glucose with a Carbon Black/Polyaniline/Silver Nanoparticle Composite
od: Reyes-López, Simón Yobanny
Izdano: (2024)

Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics
Izdano: (2021)

Determination of sensory, microbiological and antioxidant properties of tortilla added with Roselle decoction calyxes powder
Izdano: (2024)

Prototipo de Sistema de Vision para la Determinacion del Estado de Maduracion del Mango Ataulfo
od: Garcia, Francesco
Izdano: (2018)

Implementación de un sistema de VoIP en Servicios de IT S. de R.L de C.V.
od: Venegas González, Iram Jair
Izdano: (2019)

The Feasibility, Acceptability, and Efficacy of Cognitive Resilience Training among College Students with Mental Health Symptoms: A Parallel Group-Randomized Trial Protocol
Izdano: (2024)

Protocolo de Identificación de Riesgos para Gasolineras Caso de estudio: Empresa Operadora de Hidro SA de CV
od: Vicente Jonathan Medina Loeza, et al.
Izdano: (2018)

Development of Nanomedicine Systems for Extended Release of Bioactive Compounds from High-Yield Nuts in the State of Chihuahua as Supplements in Chemotherapy Treatments for Leukemia
od: Christian Chapa González
Izdano: (2024)

Optical and microstructural characteristics of CuO thin films by sol gel process and introducing in non-enzymatic glucose biosensor applications
od: Mota, Maria de la Luz
Izdano: (2021)

Proposal Fabrication of Heterostructures for Dual Detection of Insulin and Glucose for Timely Monitoring in Diabetic Patients Based on Thin Films of Chalcogenides and Bioceramics
od: Amanda Carrillo Castillo
Izdano: (2024)

In vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W1/O/W2) emulsions containing sodium carboxymethyl cellulose
od: Velderrain Rodríguez, Gustavo
Izdano: (2019)

Effect of a pectin edible coating obtained from orange peels with lemon essential oil on the shelf life of table grapes (Vitis vinifera L. var. Red Globe).
Izdano: (2020)

Hypolipidemic effect of Arthrospira (Spirulina) maxima Supplementation and a Systematic Physical Exercise Program in Overweight and Obese Men: A Double-Blind, Randomized, and Crossover Controlled Trial
od: Hernandez Lepe, Marco Antonio
Izdano: (2019)

Systematic Physical Exercise and Spirulina maxima Supplementation Improves Body Composition, Cardiorespiratory Fitness, and Blood Lipid Profile: Correlations of a Randomized Double-Blind Controlled Trial
od: Hernandez Lepe, Marco Antonio
Izdano: (2019)

Diferencias en la percepción de la calidad de vida (CV) por residentes a partir de la presencia del turismo en tres localidades mexicanas
Izdano: (2020)

IMPACTO EN LAS VENTAS DE UNA EMPRESA DEL SECTOR ALIMENTARIO AL IMPLEMENTAR UNA ESTRATEGIA DE MARKETING SENSORIAL OLFATIVO
od: Alejandro Fornelli Martín Del Campo, et al.
Izdano: (2020)

Efecto de la extracción asistida por ultrasonido en la liberación y bioaccesibilidad in vitro de carotenoides, en bebidas elaboradas con mango (Mangifera indica L.) ‘Ataulfo’
od: Sayago-Ayerdi, Sonia
Izdano: (2018)

Effect of Arthrospira (Spirulina) maxima supplementation and a systematic physical exercise program on the body composition and cardiorespiratory fitness of overweight or obese subjects: a double-blind, randomized, and crossover controlled trial
od: Hernández-Lepe, Marco Antonio
Izdano: (2018)

Effects of dietary Silybum marianum powder on growth performance, egg and carcass characteristics, immune response, intestinal microbial population, haemato-biochemical parameters and sensory meat quality of laying quails
od: Rivas Caceres, Raymundo Rene
Izdano: (2024)