Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2965-2973

  Zieliński, Henryk ^a   Del Castillo, Maria Dolores ^b   Przygodzka, Małgorzata ^a   Ciesarova, Zuzana ^c   Kukurova, Kristina ^c   Zielińska, Danuta ^d  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

^b INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^c FOOD RESEARCH INSTITUTE   (Slovakia)

^d UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Antioxidants; Antioxidative capacity; Maillard reaction products; Reducing capacity; Rye ginger cakes; Shelf life

Indexed keywords

ANTIOXIDANTS; ANTIOXIDATIVE CAPACITY; MAILLARD REACTION PRODUCTS; REDUCING CAPACITY; RYE GINGER CAKES; SHELF LIFE;

GLYCOSYLATION; PEPTIDES; PHENOLS; SUGARS;

FOOD ADDITIVES;

FUROSINE; GLUTATHIONE; GLUTATHIONE DISULFIDE; PHENOL DERIVATIVE; PHYTIC ACID; PLANT MEDICINAL PRODUCT; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; FLUOR; FOOD PROCESSING; GINGER; GLYCATION; NONHUMAN; OXIDATION REDUCTION REACTION; ROOM TEMPERATURE; RYE; RYE GINGER CAKE; SHELF LIFE; STORAGE;

ANTIOXIDANTS; FOOD ANALYSIS; FOOD STORAGE; GINGER; SECALE CEREALE; SNACKS;

SECALE CEREALE; ZINGIBER OFFICINALE;

EID: 84865327981     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.07.009     Document Type: Article

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