Effects of Hemp (Cannabis sativa L.) Seed Oil Press-Cake and Decaffeinated Green Tea Leaves (Camellia sinensis) on Functional Characteristics of Gluten-Free Crackers

Journal of Food Science

Volumn 79, Issue 3, 2014, Pages

  Radočaj, Olga ^a   Dimić, Etelka ^a   Tsao, Rong ^b  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Crackers; Functional food; Gluten free; Green tea leaves; Hemp

Indexed keywords

CAMELLIA SINENSIS; CANNABIS; CANNABIS SATIVA;

2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BIPHENYL DERIVATIVE; CANNABIS; FATTY ACID; GLUTEN; OMEGA 3 FATTY ACID; PICRIC ACID; TEA; VEGETABLE OIL;

ANALYSIS; CAMELLIA SINENSIS; CHEMISTRY; FUNCTIONAL FOOD; GLUTEN FREE DIET; HUMAN; METABOLISM; NUTRITIONAL VALUE; PLANT LEAF; PLANT SEED; PRESSURE; TEA;

ANTIOXIDANTS; BIPHENYL COMPOUNDS; CAMELLIA SINENSIS; CANNABIS; DIET, GLUTEN-FREE; FATTY ACIDS; FATTY ACIDS, OMEGA-3; FUNCTIONAL FOOD; GLUTENS; HUMANS; NUTRITIVE VALUE; PICRATES; PLANT LEAVES; PLANT OILS; PRESSURE; SEEDS; TEA;

EID: 84895859499     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12370     Document Type: Article

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