In vivo study of medical and biological properties of functional bakery products with the addition of pumpkin flour

Bioactive Carbohydrates and Dietary Fibre

Volumn 12, Issue , 2017, Pages 20-24

  Dyshlyuk, Lyubov ^a   Babich, Olga ^a   Prosekov, Alexander ^a   Ivanova, Svetlana ^a   Pavsky, Valery ^a   Yang, Yong ^b  

^a KEMEROVO STATE UNIVERSITY   (Russian Federation)

^b QIQIHAR UNIVERSITY   (China)

Author keywords

Antioxidant activity; Confectionery products; Functional foods; Hepatoprotective effects; Hypolipidemic; Probiotic; Pumpkin

Indexed keywords

ALANINE AMINOTRANSFERASE; ANTIOXIDANT; ASPARTATE AMINOTRANSFERASE; CHOLESTEROL; FATTY ACID; HIGH DENSITY LIPOPROTEIN; LACTATE DEHYDROGENASE; LOW DENSITY LIPOPROTEIN; PREBIOTIC AGENT; TRIACYLGLYCEROL;

ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; BAKERY PRODUCT; BIFIDOBACTERIUM; CONTROLLED STUDY; ENZYME ACTIVITY; FLOUR; FOOD; FOOD QUALITY; GASTROINTESTINAL TRACT; HYPOCHOLESTEROLEMIA; IN VIVO STUDY; LIVER PROTECTION; MALE; NONHUMAN; PRIORITY JOURNAL; RAT; SQUASH;

EID: 85029216427     PISSN: 22126198     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.bcdf.2017.09.001     Document Type: Article

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