Improvement of Health-Promoting Functionality of Rye Bread by Fortification with Free and Microencapsulated Powders from Amelanchier alnifolia Nutt

This study established the appropriate amounts of a functional Saskatoon berry fruit powder in fortified rye bread acceptable to consumers and determined the potential relative bioaccesibility of bioactive compounds exhibiting antioxidant activity, and enzymatic in vitro inhibitory activity against...

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Detalles Bibliográficos
Autores principales: Lachowicz, Sabina, Świeca, Michał, Pejcz, Ewa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7402143/
https://www.ncbi.nlm.nih.gov/pubmed/32668797
http://dx.doi.org/10.3390/antiox9070614

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7402143/
https://www.ncbi.nlm.nih.gov/pubmed/32668797
http://dx.doi.org/10.3390/antiox9070614

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