Enhanced lipid stability in whole wheat flour by lipase inactivation and antioxidant retention

Cereal Chemistry

Volumn 85, Issue 2, 2008, Pages 218-223

  Rose, Devin J ^a   Ogden, Lynn V ^a   Dunn, Michael L ^a   Pike, Oscar A ^a  

^a BRIGHAM YOUNG UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD STORAGE;

ANTIOXIDANT ACTIVITIES; DRY HEAT; DRY HEAT TREATMENT; EXPOSURE-TIME; LIPASE ACTIVITY; MICROWAVE TREATMENT; STEAM TREATMENT; TREATMENT COMBINATIONS; TREATMENT METHODS; WHOLE WHEAT FLOURS;

ANTIOXIDANTS;

TRITICUM AESTIVUM;

EID: 42349109458     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-85-2-0218     Document Type: Article

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