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Journal of Agricultural and Food Chemistry

Volumn 50, Issue 7, 2002, Pages 1890-1896

Effects of commercial processing on levels of antioxidants in oats (Avena sativa L.)

(3) Bryngelsson, Susanne a Dimberg, Lena H a Kamal Eldin, Afaf a

a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES (Sweden)

Author keywords

Antioxidants; Avena sativa; Avenanthramides; Caffeic acid; Ferulic acid; Hydrothermal processing; Oat; p coumaric acid; Tocopherols; Tocotrienols; Vanillin

Indexed keywords

4-COUMARIC ACID; ALPHA TOCOTRIENOL; ANTIOXIDANT; AVENIN; BENZALDEHYDE DERIVATIVE; CAFFEIC ACID; CAFFEIC ACID DERIVATIVE; COUMARIC ACID; FERULIC ACID; PARA COUMARIC ACID; TOCOPHEROL; VANILLIN;

ARTICLE; AUTOCLAVE; BIOAVAILABILITY; CATALYSIS; CHEMISTRY; COOKING; ESTERIFICATION; FOOD HANDLING; FOOD PROCESSING; FUNGUS GROWTH; HEAT; HEAT TREATMENT; NONHUMAN; OAT; PRESSURE;

AVENA; AVENA SATIVA; FUNGI;

ANTIOXIDANTS; AVENA SATIVA; BENZALDEHYDES; CAFFEIC ACIDS; COUMARIC ACIDS; FOOD HANDLING; HEAT; PRESSURE; TOCOPHEROLS;

EID: 0037181286 PISSN: 00218561 EISSN: None Source Type: Journal
DOI: 10.1021/jf011222z Document Type: Article

Times cited : (194)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.