Antioxidant Properties and Rutin Content of High Pressure-Treated Raw and Roasted Buckwheat Groats

Food and Bioprocess Technology

Volumn 6, Issue 1, 2013, Pages 92-100

  Błaszczak, Wioletta ^a   Zielińska, Danuta ^b   Zieliński, Henryk ^a   Szawara Nowak, Dorota ^a   Fornal, Józef ^a  

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

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

Author keywords

Antioxidant capacity; Buckwheat; High hydrostatic pressure; Roasting; Rutin; Total polyphenols

Indexed keywords

ALCOHOLS; CALCINATION; CHEMILUMINESCENCE; CROPS; CYCLIC VOLTAMMETRY; HYDRAULICS; HYDROPHILICITY; HYDROSTATIC PRESSURE;

ANTIOXIDANT CAPACITY; BUCKWHEAT; HIGH HYDROSTATIC PRESSURE; ROASTING; RUTIN; TOTAL POLYPHENOLS;

ANTIOXIDANTS;

EID: 84871716275     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0669-5     Document Type: Article

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