Antioxidant properties of commercial, regular- and whole-wheat spaghetti

Food Chemistry

Volumn 119, Issue 1, 2010, Pages 258-264

  Hirawan, Rhanissa ^a   Ser, Wan Yuin ^a   Arntfield, Susan D ^a   Beta, Trust ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Antioxidant capacity; DPPH; Ferulic acid; HPLC; ORAC; Phenolic content; Semolina; Spaghetti; Whole wheat

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; FERULIC ACID; FREE RADICAL; OXYGEN RADICAL; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CARBOHYDRATE ANALYSIS; CEREAL; CHEMICAL ANALYSIS; COOKING; EXTRACTION; FOOD; GRAIN; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SPAGHETTI; WHEAT;

SEMOLINA; TRITICUM AESTIVUM;

EID: 70349814261     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.06.022     Document Type: Article

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