Oxidative stability of whole wheat bread during storage

LWT

Volumn 44, Issue 3, 2011, Pages 637-642

  Jensen, Sidsel ^a,c   Oestdal, Henrik ^b   Clausen, Morten R ^c   Andersen, Mogens L ^a   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b NOVOZYMES A S   (Denmark)

^c AARHUS UNIVERSITY   (Denmark)

Author keywords

Oxidation; Storage; Whole wheat bread

Indexed keywords

ANTIOXIDANTS; FOOD PRODUCTS; FOOD STORAGE; FREE RADICALS; MAGNETIC MOMENTS; PLASTIC CONTAINERS;

ANTIOXIDATIVE CAPACITY; BREAD CRUMBS; LIPID HYDROPEROXIDES; MODIFIED ATMOSPHERE; OXIDATIVE STABILITY; OXYGEN RADICAL ABSORBANCE CAPACITIES; PEROXIDE VALUE; PLASTIC BAGS; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES; WHOLE-WHEAT BREADS;

ELECTRON SPIN RESONANCE SPECTROSCOPY;

TRITICUM AESTIVUM;

EID: 78650510960     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.10.011     Document Type: Article

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