Novel cookie formulation with defatted sesame flour: Evaluation of its technological and sensory properties. Changes in phenolic profile, antioxidant activity, and gut microbiota after simulated gastrointestinal digestion
Agustín Lucini Más, Federico Iván Brigante, Emiliano Salvucci, Pablo D. Ribotta, Marcela Martı́nez, Daniel A. Wunderlin, María V. Baroni
Topics & Concepts
Food sciencePolyphenolAntioxidantDigestion (alchemy)ChemistryFermentationAntioxidant capacityBiochemistryChromatographySesame and Sesamin ResearchGinkgo biloba and Cashew ApplicationsPhytochemicals and Antioxidant Activities