Antioxidant properties and sensory quality of traditional rye bread as affected by the incorporation of flour with different extraction rates in the formulation

European Food Research and Technology

Volumn 226, Issue 4, 2008, Pages 671-680

  Zieliński, Henryk ^a   Michalska, Anna ^a   Ceglińska, Alicja ^b   Lamparski, Grzegorz ^a  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^b WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Antioxidant capacity; Bread; Extraction rate; Rye flour; Sensory quality; SOD like activity

Indexed keywords

CHEMICAL SENSORS; EXTRACTION; ORGANIC ACIDS; OXIDATIVE STRESS; RATE CONSTANTS;

ANTIOXIDANT CAPACITY; EXTRACTION RATE; FREE RADICAL SCAVENGING ACTIVITIES; RYE FLOUR; SENSORY QUALITY; SOD-LIKE ACTIVITY; TOTAL PHENOLIC COMPOUNDS (TPC);

FOOD PROCESSING;

SECALE CEREALE;

EID: 38549083643     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0576-1     Document Type: Article

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