Bioactive Properties of Instant Chicory Melanoidins and Their Relevance as Health Promoting Food Ingredients.

Autor: Petronilho S; Laboratório Associado para a Química Verde, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.; Chemistry Research Centre-Vila Real, Department of Chemistry, University of Trás-os-Montes and Alto Douro, Quinta de Prados, 5001-801 Vila Real, Portugal., Navega J; Laboratório Associado para a Química Verde, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal., Pereira C; CESAM-Centre for Environmental and Marine Studies, Department of Biology, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal., Almeida A; CESAM-Centre for Environmental and Marine Studies, Department of Biology, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal., Siopa J; Chemistry Research Centre-Vila Real, Department of Chemistry, University of Trás-os-Montes and Alto Douro, Quinta de Prados, 5001-801 Vila Real, Portugal., Nunes FM; Chemistry Research Centre-Vila Real, Department of Chemistry, University of Trás-os-Montes and Alto Douro, Quinta de Prados, 5001-801 Vila Real, Portugal., Coimbra MA; Laboratório Associado para a Química Verde, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal., Passos CP; Laboratório Associado para a Química Verde, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Dec 27; Vol. 12 (1). Date of Electronic Publication: 2022 Dec 27.