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...

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主要作者:	Lopez Diaz, Jose Alberto
其他作者:	Zepeda‐Ruiz, G. Clarisa, Domínguez‐Avila, J. Abraham, Ayala‐Zavala, J. Fernando, Robles‐Sánchez, Maribel, Salazar‐López, Norma J., González‐Aguilar, Gustavo A.
格式:	Artículo
语言:	en_US
出版:	2020
主题:	Antioxidant Bioaccessibility By-product Functional food info:eu-repo/classification/cti/6
在线阅读:	http://dx.doi.org/10.1111/jfpp.14954 https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.14954
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