Nutritional, amylolytic enzymes inhibition and antioxidant properties of bread incorporated with Stevia rebaudiana

International Journal of Food Sciences and Nutrition

Volumn 66, Issue 6, 2015, Pages 649-656

  Ruiz Ruiz, Jorge C ^a   Moguel Ordoñez, Yolanda B ^b   Matus Basto, Angel J ^c   Segura Campos, Maira R ^c  

^a INSTITUTO TECNOLÓGICO DE MÉRIDA   (Mexico)

^b INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

^c UNIVERSIDAD AUTÓNOMA DE YUCATÁN   (Mexico)

Author keywords

Antidiabetic; Antioxidant; Bread; Nutritional; Sensory quality; Stevia

Indexed keywords

2,2-DIPHENYL-1-PICRYLHYDRAZYL; ALPHA GLUCOSIDASE; AMYLASE; ANTIOXIDANT; BIPHENYL DERIVATIVE; CARBOHYDRATE DIET; GLUCOSE; GLYCOSIDASE INHIBITOR; PICRIC ACID; PLANT EXTRACT;

ANALYSIS; ANTAGONISTS AND INHIBITORS; BREAD; CARBOHYDRATE DIET; CHEMISTRY; COMPARATIVE STUDY; DIETARY FIBER; FOOD ANALYSIS; FUNCTIONAL FOOD; HUMAN; METABOLISM; MICROBIOLOGY; NUTRITIONAL VALUE; PROCEDURES; STANDARDS; STEVIA; TASTE;

ALPHA-AMYLASES; ALPHA-GLUCOSIDASES; ANTIOXIDANTS; BIPHENYL COMPOUNDS; BREAD; DIETARY CARBOHYDRATES; DIETARY FIBER; FOOD ANALYSIS; FUNCTIONAL FOOD; GLUCOSE; GLYCOSIDE HYDROLASE INHIBITORS; HUMANS; NUTRITIVE VALUE; PICRATES; PLANT EXTRACTS; STEVIA; TASTE;

EID: 84958235891     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2015.1077785     Document Type: Article

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