Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea

Food Chemistry

Volumn 124, Issue 4, 2011, Pages 1577-1582

  Lim, Ho S ^a   Park, So H ^b   Ghafoor, Kashif ^c   Hwang, Sung Y ^d   Park, Jiyong ^a  

^a Yonsei University   (South Korea)

^b HanSung Co Food Research Center   (South Korea)

^c KING SAUD UNIVERSITY   (Saudi Arabia)

^d Hankyong National University   (South Korea)

Author keywords

Antioxidant activity; Bread; Curcumin; Sensory quality; Total phenols; Turmeric powder

Indexed keywords

ANTIOXIDANT ACTIVITIES; BREAD; CURCUMIN; SENSORY QUALITIES; TOTAL PHENOLS; TURMERIC POWDER;

FOOD PRODUCTS;

PHENOLS;

BETA CAROTENE; CURCUMIN; GALLIC ACID; LINOLEIC ACID; PHENOL DERIVATIVE; TURMERIC; WATER;

ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; ARTICLE; BLEACHING; BREAD; CHEMICAL COMPOSITION; COLOR; CONTROLLED STUDY; CULTIVATED LAND; CURCUMA LONGA; DRUG DETERMINATION; DRUG QUALITY; DRUG STABILITY; FLOUR; NONHUMAN; POWDER; SOUTH KOREA; SUBSTITUTION REACTION; WHEAT FLOUR;

CURCUMA LONGA; TRITICUM AESTIVUM;

EID: 77957020362     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.016     Document Type: Article

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