ListarICB Artículo en revista de investigación por tema "interactions"
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Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products
(2021-01-15)Agro-industrial processing activities generate by-products that are discarded at high economic and environmental costs; however, many of them still contain high levels of bioactive compounds (BCs) such as dietary fiber ... -
Inhibition of α-amylase by flavonoids: Structure activity relationship (SAR)
(2019)Flavonoids are recognized to regulate animals' food digestion processes trough interaction with digestive enzymes. The binding capacity of hesperetin (HES), luteolin (LUT), quercetin (QUE), catechin (CAT) and rutin (RUT) ... -
Interactions between four common plant-derived phenolic acids and pectin, and its effect on antioxidant capacity
(2018-06)Phenolic acids (PAs) are molecules of vegetable origin with high antioxidant capacity (AOXC) attributed to their hydroxyl groups. Vegetable cells store PAs within vacuoles, and when disrupted through mastication or food ...