Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads

LWT

Volumn 46, Issue 2, 2012, Pages 548-555

  Chlopicka, Joanna ^a   Pasko, Pawel ^a   Gorinstein, Shela ^b   Jedryas, Aneta ^a   Zagrodzki, Pawel ^a,c  

^a JAGIELLONIAN UNIVERSITY MEDICAL COLLEGE   (Poland)

^b HEBREW UNIVERSITY OF JERUSALEM   (Israel)

^c INSTITUTE OF NUCLEAR PHYSICS   (Poland)

Author keywords

Antioxidant activity; Bread; Pseudocereal; Sensory quality

Indexed keywords

ANTIOXIDANTS; BAKERIES; CROPS; FOOD PRODUCTS; SENSORY ANALYSIS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; BREAD; PSEUDO CEREALS; QUALITY ATTRIBUTES; SENSORY PROPERTIES; SENSORY QUALITIES; TOTAL FLAVONOID CONTENTS;

QUALITY CONTROL;

AMARANTHUS CAUDATUS; CHENOPODIUM QUINOA; TRITICUM AESTIVUM;

EID: 84856065021     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.11.009     Document Type: Article

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