Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods.

Autor: Sucupira NR; Department of Food Engineering, Federal University of Ceará, Campus Universitário do Pici, Av. Mister Hull, 2977, Fortaleza, Ceara, 60356-000, Brazil., Sabino LBS; Department of Chemical Engineering, Federal University of Ceará, Campus Universitário do Pici, Av. Mister Hull, 2977, Fortaleza, Ceara, 60356-000, Brazil., Gondim Neto L; Institute of Culture and Art, Federal University of Ceará, Campus Universitário do Pici, Av. Mister Hull, 2977, Fortaleza, Ceará, 60356-000, Brazil., Gouveia ST; Institute of Culture and Art, Federal University of Ceará, Campus Universitário do Pici, Av. Mister Hull, 2977, Fortaleza, Ceará, 60356-000, Brazil., Figueiredo RW; Department of Food Engineering, Federal University of Ceará, Campus Universitário do Pici, Av. Mister Hull, 2977, Fortaleza, Ceara, 60356-000, Brazil., Maia GA; Department of Food Engineering, Federal University of Ceará, Campus Universitário do Pici, Av. Mister Hull, 2977, Fortaleza, Ceara, 60356-000, Brazil., Sousa PHM; Department of Chemical Engineering, Federal University of Ceará, Campus Universitário do Pici, Av. Mister Hull, 2977, Fortaleza, Ceara, 60356-000, Brazil.; Institute of Culture and Art, Federal University of Ceará, Campus Universitário do Pici, Av. Mister Hull, 2977, Fortaleza, Ceará, 60356-000, Brazil.

Publikováno v: Heliyon [Heliyon] 2020 Nov 03; Vol. 6 (11), pp. e05346. Date of Electronic Publication: 2020 Nov 03 (Print Publication: 2020).