Color of Whole-Wheat Foods Prepared from a Bright-White Hard Winter Wheat and the Phenolic Acids in Its Coarse Bran

Journal of Food Science

Volumn 76, Issue 6, 2011, Pages

  Jiang, Hongxin ^a   Martin, Joe ^b   Okot Kotber, Moses ^c   Seib, Paul A ^d  

^a IOWA STATE UNIVERSITY   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

^c Analytix Laboratory   (United States)

^d KANSAS STATE UNIVERSITY   (United States)

Author keywords

Alkaline noodle; Bread; Color; Hard white wheat; Phenolic acid

Indexed keywords

4 HYDROXYBENZOIC ACID; 4 HYDROXYBENZOIC ACID ESTER; 4-HYDROXYBENZOIC ACID; CINNAMIC ACID DERIVATIVE; COUMARIC ACID; DRUG DERIVATIVE; FERULIC ACID; GALLIC ACID; HYDROXYBENZOIC ACID DERIVATIVE; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; SYRINGIC ACID; VANILLIC ACID;

ARTICLE; BREAD; CHEMISTRY; COMPARATIVE STUDY; DIETARY FIBER; FOOD HANDLING; FUNCTIONAL FOOD; MECHANICS; PHYSICAL CHEMISTRY; PIGMENTATION; PLANT SEED; QUALITY CONTROL; SOLUBILITY; SPECIES DIFFERENCE; UNITED STATES; WHEAT;

BREAD; CINNAMATES; COUMARIC ACIDS; DIETARY FIBER; FOOD HANDLING; FUNCTIONAL FOOD; GALLIC ACID; HYDROXYBENZOIC ACIDS; KANSAS; MECHANICAL PHENOMENA; PARABENS; PHENOLS; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; QUALITY CONTROL; SEEDS; SOLUBILITY; SPECIES SPECIFICITY; TRITICUM; VANILLIC ACID;

PRENANTHELLA EXIGUA; TRITICUM AESTIVUM;

EID: 79961108891     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02272.x     Document Type: Article

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