Functionality of Bread and Beverage Added with Brosimum alicastrum Sw. Seed Flour on the Nutritional and Health Status of the Elderly

Physiological changes in elderly individuals (EI) can contribute to nutritional deteriora‐ tion and comorbidities that reduce their quality of life. Factors such as diet can modulate some of these effects. The aim was to evaluate the functionality of foods added with Brosimum alicastrum Sw. seed...

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Autor principal:	Rodriguez-Tadeo, Alejandra
Altres autors:	Del Hierro Ochoa, Julio Cesar, Rodrigo Garcia, Joaquin, de la Rosa, Laura A., Alvarez-Parrilla, Emilio, Lopez Diaz, Jose Alberto, Vidaña Gaytán, María Elena, González Valles, María Nieves, Martinez Ruiz, Nina Del Rocio, Moreno-Escamilla, Omar, Larqué-Saavedra, Alfonso
Format:	Artículo
Idioma:	en_US
Publicat:	2021
Matèries:	Brosimum alicastrum elderly nutrition functional food functional bread functional beverage Ramón seed flour info:eu-repo/classification/cti/6
Accés en línia:	https://doi.org/10.3390/foods10081764 https://www.mdpi.com/2304-8158/10/8/1764
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Functionality of Bread and Beverage Added with Brosimum alicastrum Sw. Seed Flour on the Nutritional and Health Status of the Elderly

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