Nutritional properties and phenolic content of a bakery product substituted with a mango (Mangifera indica) 'Ataulfo' processing by-product

Food Research International

Volumn 73, Issue , 2015, Pages 117-123

  Ramírez Maganda, James ^a   Blancas Benítez, Francisco J ^a   Zamora Gasga, Victor M ^a   García Magaña, Ma de L ^a   Bello Pérez, Luis Arturo ^b   Tovar, Juscelino ^c   Sáyago Ayerdi, Sonia G ^a  

^a LABORATORIO INTEGRAL DE INVESTIGACIÓN EN ALIMENTOS   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^c LUND UNIVERSITY   (Sweden)

Author keywords

Antioxidant activity; In vitro starch hydrolysis; Indigestible fraction; Mango processing by product

Indexed keywords

ANTIOXIDANTS; BAKERY PRODUCTS; BYPRODUCTS; CHEMICAL ANALYSIS; FRUITS; HYDROLYSIS; MOLASSES; PLANTS (BOTANY); STARCH; SUGAR CANE;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; CHEMICAL COMPOSITIONS; ENVIRONMENTAL PROBLEMS; INDIGESTIBLE FRACTION; NUTRITIONAL PROPERTIES; STARCH HYDROLYSIS; STATISTICALLY SIGNIFICANT DIFFERENCE;

SENSORY ANALYSIS;

MANGIFERA INDICA; TRITICUM AESTIVUM;

EID: 84930182158     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.03.004     Document Type: Article

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