The Combined Effect of Blackcurrant Powder and Wholemeal Flours to Improve Health Promoting Properties of Cookies.

Mofasser Hossain, A K M; Brennan, Margaret A; Mason, Susan L; Guo, Xinbo; Brennan, Charles S

Mofasser Hossain, A K M; Brennan, Margaret A; Mason, Susan L; Guo, Xinbo; Brennan, Charles S.

Afiliação

Mofasser Hossain AKM; Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand.
Brennan MA; Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand.
Mason SL; Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand.
Guo X; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Brennan CS; Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand. Charles.Brennan@lincoln.ac.nz.

Plant Foods Hum Nutr ; 72(3): 280-287, 2017 Sep.

Article em En | MEDLINE | ID: mdl-28660375

Assuntos

Antioxidantes/análise; Fibras na Dieta/análise; Farinha/análise; Valor Nutritivo; Pós/análise; Ribes/química; Avena; Glicemia; Digestão; Índice Glicêmico; Hordeum; Humanos; Triticum

Palavras-chave

Blackcurrant powder; Glycaemic glucose equivalent; Model food; Phenolic content

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Pós / Fibras na Dieta / Ribes / Farinha / Antioxidantes / Valor Nutritivo Limite: Humans Idioma: En Ano de publicação: 2017 Tipo de documento: Article

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