id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ffhd-845	Otunola, Gloria Aderonke; Afolayan, Anthony Jide	In vitro Alpha-amylase inhibition, antioxidant, nutritional and sensory properties of functional spice-blend fortified cookies	2022		.htm	text/html	601	15	16	Keywords: cookies, functional foods, hyperglycemia, sensory, bioactive compounds Author Biographies Gloria Aderonke Otunola, University of Fort Hare, South Africa Medicinal Plants and Economic Development (MPED) Research Centre, Department of Botany, University of Fort Hare, Alice 5700, South Africa Anthony Jide Afolayan, University of Fort Hare, South Africa Medicinal Plants and Economic Development (MPED) Research Centre, Department of Botany, University of Fort Hare, Alice 5700, South Africa Downloads [Abstract] [Full Article] Published 2022-02-03 Issue Vol. 12 No. 2 (2022): February 2022 Section Research Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. In vitro Alpha-amylase inhibition, antioxidant, nutritional and sensory properties of functional spice-blend fortified cookies | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 12 No. 2 (2022): February 2022 / Research Articles In vitro Alpha-amylase inhibition, antioxidant, nutritional and sensory properties of functional spice-blend fortified cookies Authors Gloria Aderonke Otunola University of Fort Hare, South Africa http://orcid.org/0000-0003-2613-2741 Anthony Jide Afolayan University of Fort Hare, South Africa DOI: https://doi.org/10.31989/ffhd.v12i2.845 Abstract Introduction: Fortification of foods is often performed to formulate and develop functional foods that improve the nutritional and health status of consumers.     	cache/ffhd-845.htm	txt/ffhd-845.txt