Study of the Total Antioxidant Capacity (TAC) in Native Cereal−Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach

During the last few years, the increasing evidence of dietary antioxidant compounds and reducing chronic diseases and the relationship between diet and health has promoted an important innovation within the baked product sector, aiming at healthier formulations. This study aims to develop a tool bas...

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Detalles Bibliográficos
Autores principales: Rico, Daniel, Cano, Ana Belén, Álvarez Álvarez, Sergio, Río Briones, Gustavo, Martín Diana, Ana Belén
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487251/
https://www.ncbi.nlm.nih.gov/pubmed/37685144
http://dx.doi.org/10.3390/foods12173208

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487251/
https://www.ncbi.nlm.nih.gov/pubmed/37685144
http://dx.doi.org/10.3390/foods12173208

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