Antioxidant properties and sensory profiles of breads containing barley flour

Food Chemistry

Volumn 110, Issue 2, 2008, Pages 414-421

  Holtekjolen A K ^a   Baevre A B ^a   Rodbotten M ^a   Berg, H ^a   Knutsen, S H ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Barley flours; Bread; Extractable free phenolics; FRAP; Insoluble bound phenolics; Multivariate statistic; Sensory evaluation; Storage; Wheat flours

Indexed keywords

PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; BARLEY; BREAD; CONTROLLED STUDY; EXTRACTION; FERRIC REDUCING ANTIOXIDANT POWER; FLOUR; NONHUMAN; SENSORY EVALUATION; VARIETAS;

HORDEUM; TRITICUM AESTIVUM;

EID: 41949104032     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.054     Document Type: Article

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