RT info:eu-repo/semantics/conferenceObject
T1 Antioxidant and antihypertensive properties of biscuit melanoidins
A1 Cavia Saiz, Mónica
A1 Arratíbel González, Pedro
A1 Salazar Mardones, Gonzalo
A1 Muñiz Rodríguez, Pilar
A1 Gerardi, Gisela
K1 Biotecnología alimentaria
K1 Food-Biotechnology
K1 Biotecnología
K1 Biotechnology
K1 Food
K1 Alimentos
AB 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
PB MDPI
YR 2024
FD 2024-10
LK http://hdl.handle.net/10259/10232
UL http://hdl.handle.net/10259/10232
LA eng
NO Comunicación presentada en: The 5th International Electronic Conference on Foods 2024, durante los días 28-30 de octubre de forma online.
NO The authors acknowledge financial support of Ministry of Science and Innovation, Spanish State Research Agency and European Regional Development Fund (TED201-132195B-I00)
DS Repositorio Institucional de la Universidad de Burgos
RD 22-feb-2025