Vacuum Impregnation of Polyphenols in Yam Bean: Effect on Sensory Acceptability, Antioxidant Capacity, and Potential Absorption Ability-Reference-Cited by-全球学者库

Vacuum Impregnation of Polyphenols in Yam Bean: Effect on Sensory Acceptability, Antioxidant Capacity, and Potential Absorption Ability

Published:2023-04-21 Issue:7 Volume:3 Page:1155-1164
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

González-Moya Saúl¹,Durán-Castañeda Alba Cecilia¹,Velázquez-Estrada Rita María,Sánchez-Burgos Jorge Alberto¹^ORCID,Sáyago-Ayerdi Sonia Guadalupe¹,Zamora-Gasga Victor Manuel¹^ORCID

Affiliation:

1. Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico No 2595, Col. Lagos del Country, CP 63175 Tepic, Nayarit, México

Funder

Tecnol?gico Nacional de M?xico

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00386

Reference34 articles.

1. SIAP. Servicio de Información Agroalimentaria y Pesquera. Avance agricola, 2019. http://infosiap.siap.gob.mx/repoAvance_siap_gb/agrAvance.jsp. 2019.

2. United States Department of Agriculture. Yambean (jicama), raw; FoodData Central. https://fdc.nal.usda.gov/fdc-app.html#/food-details/170073/nutrients. 2019.

3. Vacuum impregnation: A methodology for the preparation of a ready-to-eat sweet potato enriched in polyphenols

4. The Bioactivity and Phytochemicals of Pachyrhizus erosus (L.) Urb.: A Multifunctional Underutilized Crop Plant

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