Effect of flour extraction rate and baking process on vitamin B1 and B2 contents and antioxidant activity of ginger-based products

European Food Research and Technology

Volumn 230, Issue 1, 2009, Pages 119-124

  Martinez Villaluenga, Cristina ^a   Horszwald, Anna ^b   Frias, Juana ^a   Piskula, Mariusz ^b   Vidal Valverde, Concepcion ^a   Zieliński, Henryk ^b  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Antioxidant activity; Baking; Flour extraction rate; Ginger cake; Riboflavin; Thiamine

Indexed keywords

ANTIOXIDANT ACTIVITY; BAKING; FLOUR EXTRACTION RATE; GINGER CAKE; RIBOFLAVIN; THIAMINE;

GRAIN (AGRICULTURAL PRODUCT); OXYGEN;

FOOD ADDITIVES;

SECALE CEREALE; TRITICUM AESTIVUM; ZINGIBER OFFICINALE;

EID: 70449091795     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1146-5     Document Type: Article

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