Enhancement of pasta antioxidant activity with oregano and carrot leaf

Food Chemistry

Volumn 125, Issue 2, 2011, Pages 696-700

  Boroski, Marcela ^a   de Aguiar, Ana Carolina ^a   Boeing, Joana Schuelter ^a   Rotta, Eliza Mariane ^a   Wibby, Camila Leite ^a   Bonafé, Elton Guntendorfer ^a   de Souza, Nilson Evelázio ^a   Visentainer, Jesuí Vergílio ^a  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

Author keywords

Antioxidant; Carrot leaf; LNA; Oregano; Pasta; Phenolic compounds; Sensorial

Indexed keywords

ANTIOXIDANT; CARROT LEAF; LNA; OREGANO; PASTA; PHENOLIC COMPOUNDS; SENSORIAL;

FATTY ACIDS;

PHENOLS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; CARROT EXTRACT; LINOLEIC ACID; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; OREGANO EXTRACT; PASTA EXTRACT; PHENOL DERIVATIVE; PLANT EXTRACT; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CARROT; COMPARATIVE STUDY; CONTROL GROUP; CONTROLLED STUDY; COOKING; FLOUR; MEDICINAL PLANT; NONHUMAN; OREGANO; PASTA; PLANT LEAF; WHEAT;

DAUCUS CAROTA; ORIGANUM; SEMOLINA; TRITICUM AESTIVUM;

EID: 78049415801     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.09.068     Document Type: Article

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