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Volumn 4, Issue 5, 2013, Pages 722-727
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Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder
a
b
c
d
b
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Author keywords
[No Author keywords available]
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Indexed keywords
ANTIOXIDANT CAPACITY;
OXIDATIVE STABILITY;
POMEGRANATE JUICES;
SAFETY EVALUATIONS;
SCREENING METHODS;
SUBJECTIVE EVALUATIONS;
TOXICOLOGICAL TESTS;
TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES;
ELECTRON SPIN RESONANCE SPECTROSCOPY;
PEROXIDES;
PRODUCT DEVELOPMENT;
FOOD PRODUCTS;
ANTIOXIDANT;
PEROXIDE;
PLANT MEDICINAL PRODUCT;
POLYPHENOL;
ANALYSIS;
ANIMAL;
ARTEMIA;
BREAD;
CHEMICAL SAFETY;
CHEMISTRY;
DIET SUPPLEMENTATION;
DRUG EFFECTS;
ELECTRON SPIN RESONANCE;
FLOUR;
FOOD INDUSTRY;
LYTHRACEAE;
PROCEDURES;
WHEAT;
ARTICLE;
DRUG EFFECT;
METHODOLOGY;
ANIMALS;
ANTIOXIDANTS;
ARTEMIA;
BREAD;
CHEMICAL SAFETY;
ELECTRON SPIN RESONANCE SPECTROSCOPY;
FLOUR;
FOOD INDUSTRY;
FOOD, FORTIFIED;
PEROXIDES;
PLANT PREPARATIONS;
POLYPHENOLS;
PUNICACEAE;
TRITICUM;
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EID: 84877276930
PISSN: 20426496
EISSN: 2042650X
Source Type: Journal
DOI: 10.1039/c3fo30296b Document Type: Article |
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Times cited : (62)
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References (17)
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