Effect of processing on the antioxidant properties of extracts from Mexican barley (Hordeum vulgare) cultivar

Food Chemistry

Volumn 119, Issue 3, 2010, Pages 903-906

  Gallegos Infante, J A ^a   Rocha Guzman, N E ^a   Gonzalez Laredo, R F ^a   Pulido Alonso, J ^b  

^a Instituto Tecnologico de   (Mexico)

^b UNIVERSIDAD JUÁREZ DEL ESTADO DE DURANGO   (Mexico)

Author keywords

Antioxidant capacity; Barley; Cooking; Germination; Roasting

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ACETONE; ANTIOXIDANT; HEXANE; LOW DENSITY LIPOPROTEIN; METHANOL; PHENOL DERIVATIVE; SCAVENGER; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; BARLEY; CONTROLLED STUDY; COOKING; CULTIVAR; FOOD COMPOSITION; FOOD PROCESSING; GERMINATION; HUMAN; IC 50; KINETICS; OXIDATION; PLANT SEED;

HORDEUM; HORDEUM VULGARE;

EID: 70449522984     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.07.044     Document Type: Article

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