Sacha inchi seeds from sub-tropical cultivation: effects of roasting on antinutrients, antioxidant capacity and oxidative stability.

Bueno-Borges, Larissa Braga; Sartim, Marco Aurélio; Gil, Claudia Carreño; Sampaio, Suely Vilela; Rodrigues, Paulo Hercílio Viegas; Regitano-d'Arce, Marisa Aparecida Bismara.

Afiliação

Bueno-Borges LB; 1Laboratory of Oils and Fats, Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Av. Pádua Dias 11, Piracicaba, SP CEP 13418-900 Brazil.
Sartim MA; 2Laboratory of Toxinology, Department of Clinical Analysis, Toxicology and Food Science, School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo, Av. Do Café, Ribeirão Preto, SP CEP 14040903 Brazil.
Gil CC; 1Laboratory of Oils and Fats, Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Av. Pádua Dias 11, Piracicaba, SP CEP 13418-900 Brazil.
Sampaio SV; 2Laboratory of Toxinology, Department of Clinical Analysis, Toxicology and Food Science, School of Pharmaceutical Sciences of Ribeirão Preto, University of São Paulo, Av. Do Café, Ribeirão Preto, SP CEP 14040903 Brazil.
Rodrigues PHV; 3Laboratory of Tissue Culture Ornamental Plants, Department of Crop Science, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Av. Pádua Dias 11, Piracicaba, SP CEP 13418-900 Brazil.
Regitano-d'Arce MAB; 1Laboratory of Oils and Fats, Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Av. Pádua Dias 11, Piracicaba, SP CEP 13418-900 Brazil.

J Food Sci Technol ; 55(10): 4159-4166, 2018 Oct.

Article em En | MEDLINE | ID: mdl-30228414