Development of Chinese steamed bread enriched in bioactive compounds from barley hull and flaxseed hull extracts

Food Chemistry

Volumn 133, Issue 4, 2012, Pages 1320-1325

  Hao, Meili ^a,b   Beta, Trust ^a,b  

^a UNIVERSITY OF MANITOBA   (Canada)

^b UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Antioxidant activity; Barley hull; Chinese steamed bread; Flaxseed hull; Phenolics

Indexed keywords

ANTIOXIDANT ACTIVITIES; BARLEY HULL; CHINESE STEAMED BREAD; FLAXSEED HULL; PHENOLICS;

FLAX; FOOD ADDITIVES; FOOD PRODUCTS; PHENOLS;

OILSEEDS;

BARLEY HULL EXTRACT; COUMARIC ACID; FERULIC ACID; FLAXSEED HULL EXTRACT; GLUCOSIDE; OXYGEN RADICAL; PHENOL; PLANT EXTRACT; PLANT MEDICINAL PRODUCT; SECOISOLARICIRESINOL; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; BARLEY; BREAD; CHEMICAL ANALYSIS; FOOD ANALYSIS; FOOD PROCESSING; FOOD QUALITY; LINSEED; PHYTOCHEMISTRY;

HORDEUM;

EID: 84859804002     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.008     Document Type: Article

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