Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat

Food Chemistry

Volumn 119, Issue 3, 2010, Pages 1023-1029

  Fares, Clara ^a   Platani, Cristiano ^a   Baiano, Antonietta ^b,c   Menga, Valeria ^a  

^a CRA   (Italy)

^b UNIVERSITY OF FOGGIA   (Italy)

^c Ist per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodo   (Italy)

Author keywords

Cooking; Debranning fractions; Fibre; Pasta processing; Phenolic acids; Total phenolic content; Trolox equivalent antioxidant capacity

Indexed keywords

2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); 4 HYDROXYBENZOIC ACID; CHLOROGENIC ACID; FERULIC ACID; PARA COUMARIC ACID; PHENOL DERIVATIVE; SALICYLIC ACID; SYRINGIC ACID; VANILLIC ACID; VANILLIN;

ALEURONE; ANTIOXIDANT ACTIVITY; ARTICLE; CELL WALL; COOKING; CULTIVAR; DIETARY FIBER; FOOD INDUSTRY; FOOD PROCESSING; PASTA; WHEAT;

SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 70449094673     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.08.006     Document Type: Article

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