Evaluation of antioxidant activity and electronic taste and aroma properties of antho-beers from purple wheat grain

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 22, 2007, Pages 8958-8966

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

^a UNIVERSITY OF MANITOBA   (Canada)

^b InfraReady Ltd   (Canada)

Author keywords

Antho beer; Antho bran; Antioxidant activity; Aroma; Taste

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTHOCYANIN; ANTIOXIDANT; HYDROXYBENZOIC ACID DERIVATIVE; PHENOL DERIVATIVE; PHENOLIC ACID; PICRIC ACID; REACTIVE OXYGEN METABOLITE; UNCLASSIFIED DRUG;

ARTICLE; BEER; CHEMISTRY; ODOR; PLANT SEED; TASTE; WHEAT;

ANTHOCYANINS; ANTIOXIDANTS; BEER; HYDROXYBENZOIC ACIDS; ODORS; PHENOLS; PICRATES; REACTIVE OXYGEN SPECIES; SEEDS; TASTE; TRITICUM;

ANTHO; HORDEUM; TRITICUM AESTIVUM;

EID: 36148982677     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf071715p     Document Type: Article

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