2026-04-18T02:24:55Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/102322025-02-18T01:05:25Zcom_10259_5827com_10259_5086com_10259_2604col_10259_7955

Cavia Saiz, Mónica Arratíbel González, Pedro Salazar Mardones, Gonzalo Muñiz Rodríguez, Pilar Gerardi, Gisela 2025-02-17T09:19:14Z 2025-02-17T09:19:14Z 2024-10 http://hdl.handle.net/10259/10232 Comunicación presentada en: The 5th International Electronic Conference on Foods 2024, durante los días 28-30 de octubre de forma online. Melanoidins isolated from biscuits are good candidates for use as functional ingredients in the food industry because they can improve sensorial characteristics and possess biological properties with several potentially beneficial effects on human health. However, their bioactivity is closely related to their bioaccessibility and bioavailability The authors acknowledge financial support of Ministry of Science and Innovation, Spanish State Research Agency and European Regional Development Fund (TED201-132195B-I00) application/pdf eng MDPI Program and Abstract Book: The 5th International Electronic Conference on Foods, p. 125 https://sciforum.net/paper/view/19671 Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Biotecnología alimentaria Biotecnología Alimentos Food-Biotechnology Biotechnology Food Antioxidant and antihypertensive properties of biscuit melanoidins info:eu-repo/semantics/conferenceObject info:eu-repo/semantics/publishedVersion 125