Effect of processing on buckwheat phenolics and antioxidant activity

Food Chemistry

Volumn 99, Issue 2, 2006, Pages 388-393

  Şensoy, Ílkay ^a   Rosen, Robert T ^a   Ho, Chi Tang ^a   Karwe, Mukund V ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

Buckwheat; Extrusion; Fagopyrum esculentum; Phenolic; Roasting

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; PHENOL DERIVATIVE; SCAVENGER;

ANTIOXIDANT ACTIVITY; ARTICLE; BUCKWHEAT; FLUOR; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TEMPERATURE SENSITIVITY;

FAGOPYRUM ESCULENTUM;

EID: 33646167610     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.08.007     Document Type: Article

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