Changes in the cocoa shell dietary fiber and phenolic compounds after extrusion determine its functional and physiological properties

The influence of different extrusion conditions on the cocoa shell (CS) dietary fiber, phenolic compounds, and antioxidant and functional properties was evaluated. Extrusion produced losses in the CS dietary fiber (3–26%), especially in the insoluble fraction, being more accentuated at higher temper...

Descripción completa

Detalles Bibliográficos
Autores principales: Benítez, Vanesa, Rebollo-Hernanz, Miguel, Braojos, Cheyenne, Cañas, Silvia, Gil-Ramírez, Alicia, Aguilera, Yolanda, Martín-Cabrejas, María A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10196956/
https://www.ncbi.nlm.nih.gov/pubmed/37215741
http://dx.doi.org/10.1016/j.crfs.2023.100516

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10196956/
https://www.ncbi.nlm.nih.gov/pubmed/37215741
http://dx.doi.org/10.1016/j.crfs.2023.100516

Ejemplares similares