Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products

International Journal of Food Sciences and Nutrition

Volumn 62, Issue 3, 2011, Pages 262-269

  Verardo, Vito ^a   Riciputi, Ylenia ^a   Messia, Maria Cristina ^b   Vallicelli, Melania ^a   Falasca, Luisa ^b   Marconi, Emanuele ^b   Caboni, Maria Fiorenza ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF MOLISE   (Italy)

Author keywords

Capillary electrophoresis; dietary fiber; enriched biscuits; flavan 3 ols; lipid oxidation; scanning electronic microscopy

Indexed keywords

ANTIOXIDANT; BETA GLUCAN; FLAVAN 3 OL; FLAVAN-3-OL; FLAVONOID;

ARTICLE; BARLEY; CEREAL; CHEMISTRY; DIET SUPPLEMENTATION; DIETARY FIBER; FAT INTAKE; FLOUR; FOOD HANDLING; FUNCTIONAL FOOD; LIPID PEROXIDATION; METABOLISM; WHEAT;

ANTIOXIDANTS; BETA-GLUCANS; CEREALS; DIETARY FATS; DIETARY FIBER; FLAVONOIDS; FLOUR; FOOD HANDLING; FOOD, FORTIFIED; FUNCTIONAL FOOD; HORDEUM; LIPID PEROXIDATION; TRITICUM;

HORDEUM; TRITICUM AESTIVUM;

EID: 79953114909     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2010.530596     Document Type: Article

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