Functional cookies with Blueberry juice (Vaccinium corymbosum) and Cocoa powder (Theobroma cacao): proximate and physicochemical characterization
Abstract Blueberries are known for their antioxidant properties with high content of vitamins C and K, in addition to the presence of flavonoids and anthocyanins. Likewise, cocoa has fiber, vitamins A and B, and high antioxidant potential due to its epicatechins and catechins. Being widely consumed...
Guardado en:
| Autores principales: | , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2026
|
| Materias: | |
| Acceso en línea: | Enlace permanente (DOI o Handle) |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares: Functional cookies with Blueberry juice (Vaccinium corymbosum) and Cocoa powder (Theobroma cacao): proximate and physicochemical characterization
- Experimental development and nutritional analysis of a gluten-free cookie with Brazil-nut, amaranth, and oat flakes
- Comparison of quantitative carotenoid analysis using UV-Vis spectrophotometry and high-performance liquid chromatography
- Aplicación de hongos comestibles (Suillus luteus) en una bebida en polvo
- Effect of the partial substitution of mango and ground chia on the antioxidant capacity in the elaboration of nectar based on sachatomate
- Physicochemical, Bioactive and Technofunctional Properties of Instant Black Mashua Flour Processed by Extrusion and Drum Drying
- Química culinaria : estudio de lo que les sucede a los alimentos antes, durante y después de cocinados