Effects of commercial processing of barley on levels of phenolic acids and antioxidant activity: Role of dietary phenolic acids on activation and inhibition of nuclear factor kappa b

Dietary Fibre: New Frontiers for Food and Health

Volumn , Issue , 2010, Pages 415-429

  Sahlstrom S ^a   Hole, A ^a,b   Naterstad, K ^a   Grimmer, S ^a  

^a NOFIMA   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Extrusion; Flaking; Infrared heating; Pearling; Total antioxidant activity

Indexed keywords

EID: 84873484512     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.3920/978-90-8686-692-2     Document Type: Chapter

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