Bioprocessing of wheat (Triticum aestivum cv. kronstad) bran from northwest Mexico: Effects on ferulic acid bioaccessibility in breads;Bioprocesamiento de salvado de trigo (Triticum aestivum cv. Kronstad) del Noroeste de México: Efecto sobre la bioaccesibilidad del ácido ferúlico en panes

CYTA - Journal of Food

Volumn 16, Issue 1, 2018, Pages 570-579

  Villalva, María Fernanda Amaya ^a   González Aguilar, Gustavo ^b   Sández, Ofelia Rouzaud ^a   García, Humberto Astiazarán ^b   Osuna, Ana Irene Ledesma ^a   López Ahumada, Guadalupe Amanda ^a   Robles Sánchez, Rosario Maribel ^a  

^a UNIVERSIDAD DE SONORA   (Mexico)

^b CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Antioxidant capacity; Bioaccessibility; Bioprocessing bran; Ferulic acid; Wheat bran

Indexed keywords

ANTIOXIDANTS;

ANTIOXIDANT CAPACITY; BIOACCESSIBILITY; BIOPROCESSING; FERULIC ACIDS; WHEAT BRAN;

YEAST;

EID: 85053446713     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2018.1440007     Document Type: Article

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