Study of the Total Antioxidant Capacity (TAC) in Native Cereal-Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach.

Rico, Daniel; Cano, Ana Belén; Álvarez Álvarez, Sergio; Río Briones, Gustavo; Martín Diana, Ana Belén

Rico, Daniel; Cano, Ana Belén; Álvarez Álvarez, Sergio; Río Briones, Gustavo; Martín Diana, Ana Belén.

Rico D; Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain.
Cano AB; Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain.
Álvarez Álvarez S; Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain.
Río Briones G; Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain.
Martín Diana AB; Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain.

Foods ; 12(17)2023 Aug 25.

Article en En | MEDLINE | ID: mdl-37685144

Palabras clave

Bayesian model; antioxidant capacity; cereals; flour; prediction; pulses; support vector machines (SVM); thermal processing

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Texto completo: 1 Banco de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Año: 2023 Tipo del documento: Article

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Texto completo: 1 Banco de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Año: 2023 Tipo del documento: Article