Effect of sand roasting and microwave cooking on antioxidant activity of barley

Food Research International

Volumn 44, Issue 1, 2011, Pages 235-240

  Sharma, Paras ^a   Gujral, Hardeep Singh ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Barley; Metal chelating; Polyphenol oxidase; Roasting

Indexed keywords

ANTI-OXIDANT ACTIVITIES; BARLEY; CHELATING ACTIVITY; FLAVONOID CONTENT; MICROWAVE COOKING; NON-ENZYMATIC BROWNING; POLYPHENOL OXIDASE; POLYPHENOL OXIDASE ACTIVITIES; REDUCING POWER; ROASTING; TOTAL PHENOLIC CONTENT;

CHELATION; METALS; MICROWAVE DEVICES; MICROWAVES; PHENOLS; PLANTS (BOTANY); SAND; STOVES;

CALCINATION;

HORDEUM; NEPTUNIA;

EID: 78651455985     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.10.030     Document Type: Article

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