EPR study of free radicals in bread

Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy

Volumn 60, Issue 6, 2004, Pages 1395-1400

  Yordanov, Nicola D ^a   Mladenova, Ralitsa ^a  

^a INSTITUTE OF CATALYSIS   (Bulgaria)

Author keywords

Bread; EPR; Flour; Grain; Thermal treatment

Indexed keywords

CARBONIZATION; FREE RADICALS; HEAT TREATMENT; MELTING; METABOLISM; MUTAGENESIS; PARAMAGNETIC RESONANCE; SURFACE PHENOMENA;

BREAD; FLOUR; GRAIN; MUTAGENIC ACTIVITY;

FOOD PRODUCTS;

FREE RADICAL;

ARTICLE; BREAD; ELECTRON SPIN RESONANCE; GLYCATION; TEMPERATURE; TIME;

BREAD; ELECTRON SPIN RESONANCE SPECTROSCOPY; FREE RADICALS; MAILLARD REACTION; TEMPERATURE; TIME FACTORS;

EID: 2342580665     PISSN: 13861425     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.saa.2003.10.039     Document Type: Conference Paper

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