Effect of storage on the phytic acid content, total antioxidant capacity and organoleptic properties of macaroni enriched with cowpea flour

Journal of Food Engineering

Volumn 78, Issue 1, 2007, Pages 366-372

  Herken, Emine Nur ^a   Ibanoǧlu, Şenol ^a   Öner, Mehmet D ^a   Bilgiçli, Nermin ^b   Güzel, Salih ^c  

^a GAZIANTEP UNIVERSITY   (Turkey)

^b SELCUK UNIVERSITY   (Turkey)

^c HARRAN UNIVERSITY   (Turkey)

Author keywords

Cooking; Cowpea; Fermentation; Germination; Macaroni; Phytic acid; Total antioxidant capacity

Indexed keywords

ANTIOXIDANTS; FERMENTATION; PLANTS (BOTANY); PROTEINS;

MACARONI; ORGANOLEPTIC PROPERTIES; PHYTIC ACID; TOTAL ANTIOXIDANT CAPACITY (TAC); TOTAL ORGANIC MATTER (TOM);

FOOD STORAGE;

ANTIOXIDANTS; FERMENTATION; FOOD STORAGE; GERMINATION; HEATING; PLANTS; PROTEINS;

EID: 33745942676     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.10.005     Document Type: Article

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