微波加热对藜麦体外消化后抗氧化活性和酚类物质的影响

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

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引用次数: 0

摘要

微波辐射加热可以替代烹饪藜麦，提高其酚类化合物的含量，具有促进健康的特性。这项研究的目的是…

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

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.