Cupuassu (Theobroma grandiflorum) Peel as Potential Source of Dietary Fiber and Phytochemicals in Whole-Bread Preparations

Plant Foods for Human Nutrition

Volumn 66, Issue 4, 2011, Pages 384-390

  Salgado, Jocelem Mastrodi ^a   Rodrigues, Bruno Sanches ^a   Donado Pestana, Carlos Mario ^a   dos Santos Dias, Carlos Tadeu ^a   Morzelle, Maressa Caldeira ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Cupuassu peel; Dietary fiber; Functional ingredient; Whole bread

Indexed keywords

PHENOL DERIVATIVE; PHYTIC ACID; TANNIN DERIVATIVE;

ARTICLE; BRAZIL; BREAD; CHEMISTRY; COLOR; DIET SUPPLEMENTATION; DIETARY FIBER; FLOUR; FRUIT; MALVACEAE; PH; TASTE; TREE; WHEAT;

BRAZIL; BREAD; COLOR; DIETARY FIBER; FLOUR; FOOD, FORTIFIED; FRUIT; HYDROGEN-ION CONCENTRATION; MALVACEAE; PHENOLS; PHYTIC ACID; TANNINS; TASTE; TREES; TRITICUM;

EID: 83055161656     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-011-0254-0     Document Type: Article

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