Effect of thermal processing on antioxidant properties of purple wheat bran

Food Chemistry

Volumn 104, Issue 3, 2007, Pages 1080-1086

  Li, Wende ^a,c   Pickard, Mark D ^b   Beta, Trust ^c  

^a SHANXI UNIVERSITY   (China)

^b InfraReady Ltd   (Canada)

^c UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Antioxidant properties; Heat treatment; Muffin; Purple wheat bran

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTHOCYANIN; ANTIOXIDANT; OXYGEN RADICAL; PEROXY RADICAL; PHENOL DERIVATIVE; SCAVENGER; SOLVENT;

ARTICLE; NONHUMAN; REACTION TIME; THERMAL ANALYSIS; WHEAT BRAN;

TRITICUM AESTIVUM;

EID: 34248525524     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.01.024     Document Type: Article

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