Comparison of the levels of bioactive benzoxazinoids in different wheat and rye fractions and the transformation of these compounds in homemade foods

Food Chemistry

Volumn 141, Issue 1, 2013, Pages 444-450

  Tanwir, Fariha ^a   Fredholm, Maria ^b   Gregersen, Per L ^a   Fomsgaard, Inge S ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b Lantmännen Food R and D AB   (Sweden)

Author keywords

Benzoxazinoids hydroxamic acids grain seed fractions boiling soaking

Indexed keywords

FOOD PRODUCTS;

ANTI-INFLAMMATION; BIOACTIVE COMPOUNDS; BIOCHEMICAL CHANGES; BREAKFAST CEREALS; PLANT RESISTANCE; POTENTIAL HEALTH; PROCESSING TECHNIQUE; SEED FRACTIONS;

FOOD PROCESSING;

BENZOXAZINOID DERIVATIVE; BENZOXAZOLINONE; HYDROXAMIC ACID; LACTAM DERIVATIVE; PLANT MEDICINAL PRODUCT; UNCLASSIFIED DRUG; WATER;

ARTICLE; BIOLOGICAL ACTIVITY; CEREAL; ENDOSPERM; MEAL; NONHUMAN; PLANT SEED; RYE; WHEAT;

SECALE CEREALE; TRITICUM AESTIVUM;

EID: 84877589593     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.109     Document Type: Article

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