Effects of incorporating germinated brown rice on the antioxidant properties of wheat flour chapatti

Food Science and Technology International

Volumn 18, Issue 1, 2012, Pages 47-54

  Gujral, H Singh ^a   Sharma, P ^a   Bajaj, R ^a   Solah, V ^b  

^a GURU NANAK DEV UNIVERSITY   (India)

^b CURTIN UNIVERSITY   (Australia)

Author keywords

antioxidant activity; Chapatti; metal chelating activity; total flavonoids; total phenolic content

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; BROWN RICE; CHAPATTI; CHELATING ACTIVITY; DELIVERY VEHICLE; FLOUR BLENDS; GERMINATED BROWN RICE; REDUCING POWER; TOTAL PHENOLIC CONTENT; WHEAT FLOURS;

FOOD TECHNOLOGY; INDUSTRIAL ENGINEERING;

PHENOLS;

TRITICUM AESTIVUM;

ANTIOXIDANT; FLAVONOID; FOOD ADDITIVE; IRON CHELATING AGENT; PHENOL DERIVATIVE;

ARTICLE; CHEMISTRY; FLOUR; FOOD HANDLING; GERMINATION; METHODOLOGY; PLANT SEED; RICE; WHEAT;

ANTIOXIDANTS; FLAVONOIDS; FLOUR; FOOD ADDITIVES; FOOD HANDLING; GERMINATION; IRON CHELATING AGENTS; ORYZA SATIVA; PHENOLS; SEEDS; TRITICUM;

EID: 84859045286     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013211414173     Document Type: Article

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