Stability and antioxidant activity of alkyresorcinols in breads enriched with hard and soft wheat brans

Food Research International

Volumn 51, Issue 2, 2013, Pages 571-578

  Gunenc, Aynur ^a   Tavakoli, Hamed ^a   Seetharaman, Koushik ^b   Mayer, Paul M ^c   Fairbanks, David ^d   Hosseinian, Farah ^a  

^a CARLETON UNIVERSITY   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

^c UNIVERSITY OF OTTAWA   (Canada)

^d ALGONQUIN COLLEGE   (Canada)

Author keywords

Alkylresorcinols; Bread; Solvent extraction; Total phenolics; Wheat bran

Indexed keywords

1-PROPANOL; ALKYLRESORCINOLS; ALKYRESORCINOLS; ANTI-OXIDANT ACTIVITIES; BREAD; DIFFERENT SOLVENTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; OXYGEN RADICAL ABSORBANCE CAPACITIES; PHENOLIC LIPIDS; POSITIVE CORRELATIONS; RED WHEAT; TOTAL PHENOLIC CONTENT; TOTAL PHENOLICS; WHEAT BRAN; WHITE FLOURS;

FOOD PRODUCTS; GAS CHROMATOGRAPHY; SOLVENT EXTRACTION; THERMAL PROCESSING (FOODS);

PHENOLS;

EID: 84873889346     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.01.033     Document Type: Article

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