Impact of two processing methods on the antioxidant, hypolipidemic and hypoglycaemic capacities of Irvingia gabonensis (wild mango) almonds
The effects of roasting and boiling on the nutritional value, the chemical composition and some biological activities of Irvingia gabonensis (wild mango) almond-based soups were evaluated. The nutritive value of powders, the polyphenol and flavonoid contents, the antioxidant activities of the aqueou...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23000849 |