Nutritional characterisation and bioactive components of commercial carobs flours

Food Chemistry

Volumn 153, Issue , 2014, Pages 109-113

  Durazzo, Alessandra ^a   Turfani, Valeria ^a   Narducci, Valentina ^a   Azzini, Elena ^a   Maiani, Giuseppe ^a   Carcea, Marina ^a  

^a CRA NUT   (Italy)

Author keywords

Antioxidants; Aqueous organic extract; Carob flours; Lignans; Residue; Total Polyphenol Content (TPC)

Indexed keywords

FOOD TECHNOLOGY; PHYSICAL CHEMISTRY;

CAROB FLOURS; LIGNANS; ORGANIC EXTRACTS; POLYPHENOL CONTENT; RESIDUE;

ANTIOXIDANTS;

ALGAROBA; ANTIOXIDANT; LIGNAN DERIVATIVE; PINORESINOL; POLYPHENOL DERIVATIVE; SECOISOLARICIRESINOL;

ARTICLE; FLOUR; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLARICIRESINOL; LARICIRESINOL; MOISTURE; NUTRITIONAL VALUE; PARTICLE SIZE;

ANTIOXIDANTS; AQUEOUS-ORGANIC EXTRACT; CAROB FLOURS; LIGNANS; RESIDUE; TOTAL POLYPHENOL CONTENT (TPC);

ANTIOXIDANTS; DIETARY FIBER; FABACEAE; FLOUR; LIGNANS; NUTRITIVE VALUE; PHENOLS; PLANT PROTEINS; SEEDS;

EID: 84891678314     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.045     Document Type: Article

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