The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread

Food Chemistry

Volumn 119, Issue 1, 2010, Pages 49-53

  Peng, Xiaofang ^a   Ma, Jinyu ^a   Cheng, Ka Wing ^a   Jiang, Yue ^b   Chen, Feng ^a   Wang, Mingfu ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

^b Department of Biology   (Hong Kong)

Author keywords

Advanced glycation endproducts; Antioxidant activity; Bread; Grape seed extract

Indexed keywords

6 N CARBOXYMETHYLLYSINE; ADVANCED GLYCATION END PRODUCT; ALCOHOL; FOOD ADDITIVE; GRAPE SEED EXTRACT; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; BREAD; COLORIMETRY; CONTROLLED STUDY; EXTRACTION; FOOD ANALYSIS; FOOD COLOR; FOOD PROCESSING; FOOD QUALITY; FOOD TEXTURE; HEALTH HAZARD; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HYDROLYSIS; NORMAL HUMAN; OXIDATIVE STRESS; REDUCTION; SCORING SYSTEM; SENSORY EVALUATION;

VITACEAE;

EID: 70349792655     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.05.083     Document Type: Article

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