Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods

Plant co-products currently represent an attractive alternative to the food industry, especially to the growing market of development low-fat products. Among the co-products resulting from tropical fruits' processing, the cashew apple's fibre presents unusual nutritional and sensory charac...

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Detalles Bibliográficos
Autores principales: Sucupira, Natália Rocha, Sabino, Luiz Bruno de Sousa, Gondim Neto, Leopoldo, Gouveia, Sandro Thomaz, Figueiredo, Raimundo Wilane de, Maia, Geraldo Arraes, Sousa, Paulo Henrique Machado de
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7644892/
https://www.ncbi.nlm.nih.gov/pubmed/33195835
http://dx.doi.org/10.1016/j.heliyon.2020.e05346

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7644892/
https://www.ncbi.nlm.nih.gov/pubmed/33195835
http://dx.doi.org/10.1016/j.heliyon.2020.e05346

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