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dc.contributor.author
Cian, Raúl Esteban
dc.contributor.author
Caballero, María Soledad
dc.contributor.author
Sabbag, Nora
dc.contributor.author
González, Rolando J.
dc.contributor.author
Drago, Silvina Rosa
dc.date.available
2019-12-23T17:12:09Z
dc.date.issued
2014-01
dc.identifier.citation
Cian, Raúl Esteban; Caballero, María Soledad; Sabbag, Nora; González, Rolando J.; Drago, Silvina Rosa; Bio-accessibility of bioactive compounds (ACE inhibitors and antioxidants) from extruded maize products added with a red seaweed Porphyra columbina; Elsevier Science; LWT - Food Science and Technology; 55; 1; 1-2014; 51-58
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/92772
dc.description.abstract
An expanded maize product added with red seaweeds Porphyra columbina (3.5g100g-1) was developed and bio-accessibility of minerals and bioactive compounds such as ACE inhibitors and antioxidants provide by algae were evaluated using a pepsin/pancreatin digestion and equilibrium dialysis method. Extruded maize added with red seaweed showed higher dialyzability of ACE inhibitor compounds (41.0% ACE inhibition), total phenolic content (0.83mg gallic acid/g dialysate) and antioxidant capacity (36.6% DPPH inhibition, 2.4mM TEAC, power reduction and 99.4% copper-chelating activity) than extruded maize. Results about bio-accessibility of bioactive compounds provided by red edible seaweeds may help food technologists to tailor new bio-functional foods, such as functional snacks.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Accessibility
dc.subject
Bio-functional foods
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Antioxidant activity
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Red seaweeds
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Bio-accessibility of bioactive compounds (ACE inhibitors and antioxidants) from extruded maize products added with a red seaweed Porphyra columbina
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-12-20T21:12:46Z
dc.journal.volume
55
dc.journal.number
1
dc.journal.pagination
51-58
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Cian, Raúl Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: Caballero, María Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Sabbag, Nora. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: González, Rolando J.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: Drago, Silvina Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643813002971
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2013.08.011
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