The effect of simulated digestion in vitro on bioactivity of wheat bread with Tartary buckwheat flavones addition

LWT

Volumn 42, Issue 1, 2009, Pages 137-143

  Gawlik Dziki, Urszula ^a   Dziki, Dariusz ^a   Baraniak, Barbara ^a   Lin, Rufa ^b  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

^b Shanxi Academy of Agricultural Sciences   (China)

Author keywords

Antioxidant activity; Bread; buckwheat; Simulated digestion

Indexed keywords

ANTIOXIDANTS; BIOACTIVITY; BODY FLUIDS; CROPS; FLAVONOIDS; FOOD PRODUCTS; FREE RADICALS;

ANTIOXIDANT ACTIVITIES; BREAD; BREAD QUALITY; BUCKWHEAT; IN-VITRO; POWER; REDUCING POWER; SIMULATED DIGESTION; TARTARY BUCKWHEAT; WHEAT BREADS;

CHELATION;

FAGOPYRUM TATARICUM; TRITICUM AESTIVUM;

EID: 52949148540     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.06.009     Document Type: Article

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