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dc.contributor.authorCavia Saiz, Mónica 
dc.contributor.authorArratíbel González, Pedro
dc.contributor.authorSalazar Mardones, Gonzalo 
dc.contributor.authorMuñiz Rodríguez, Pilar 
dc.contributor.authorGerardi, Gisela 
dc.date.accessioned2025-02-17T09:19:14Z
dc.date.available2025-02-17T09:19:14Z
dc.date.issued2024-10
dc.identifier.urihttp://hdl.handle.net/10259/10232
dc.descriptionComunicación presentada en: The 5th International Electronic Conference on Foods 2024, durante los días 28-30 de octubre de forma online.es
dc.description.abstractMelanoidins 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 bioavailabilityen
dc.description.sponsorshipThe authors acknowledge financial support of Ministry of Science and Innovation, Spanish State Research Agency and European Regional Development Fund (TED201-132195B-I00)es
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherMDPIes
dc.relation.ispartofProgram and Abstract Book: The 5th International Electronic Conference on Foods, p. 125es
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subject.otherBiotecnología alimentariaes
dc.subject.otherFood-Biotechnologyen
dc.subject.otherBiotecnologíaes
dc.subject.otherBiotechnologyen
dc.subject.otherFooden
dc.subject.otherAlimentoses
dc.titleAntioxidant and antihypertensive properties of biscuit melanoidinsen
dc.typeinfo:eu-repo/semantics/conferenceObjectes
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.relation.publisherversionhttps://sciforum.net/paper/view/19671es
dc.page.initial125es
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones


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