Quinoa treated by an optimized method of microwave heating and their effect on antioxidant activity and phenolic compounds after in vitro gastrointestinal digestion

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2023-11-27 DOI:10.1080/19476337.2023.2279186

Maribel Valenzuela González, José Luis Cárdenas López, Armando Burgos Hernández, Norma Julieta Salazar López, Manuel Viuda Martos, Alan Amado Ruiz Hernández, Rosario Maribel Robles Sánchez

引用次数: 0

Abstract

Heating by microwave irradiation could be an alternative for cooking quinoa and improving its content of phenolic compounds, which have health-promoting properties. The goal of this study was to im...

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.