Application of response surface methodology for the optimization of oxidants in wheat flour

Food Chemistry

Volumn 101, Issue 1, 2007, Pages 131-139

  Junqueira, R M ^a   Castro, I A ^a   Areas J A G ^a   Silva, A C C ^a   Scholz, M B S ^b   Mendes, S ^c   Oliveira, K C ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b Paraná Agriculture Institute IAPAR PR   (Brazil)

^c Cargill Food Ingredients Latin America   (Brazil)

Author keywords

Ascorbic acid; Dough; Lipoxygenase; Optimization; Wheat flour

Indexed keywords

ASCORBIC ACID; BENZOYL PEROXIDE; LIPOXYGENASE; OXIDIZING AGENT;

ANTIOXIDANT ACTIVITY; ARTICLE; CALORIMETER; COLORIMETRY; DOUGH; FLOUR; FLUOR; REGRESSION ANALYSIS; WHEAT;

TRITICUM AESTIVUM;

EID: 33746885477     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.01.029     Document Type: Article

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