Bread enriched with quinoa leaves - The influence of protein-phenolics interactions on the nutritional and antioxidant quality

Food Chemistry

Volumn 162, Issue , 2014, Pages 54-62

  Świeca, Michał ^a   Sȩczyk, Łukasz ^a   Gawlik Dziki, Urszula ^a   Dziki, Dariusz ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Antioxidant activity; Bread; Fortification; Protein phenolics interaction; Quinoa

Indexed keywords

ANTIOXIDANTS; PROTEINS;

ANTI-OXIDANT ACTIVITIES; BREAD; FORTIFICATION; PROTEIN-PHENOLICS INTERACTION; QUINOA;

FOOD PRODUCTS;

PHENOL DERIVATIVE; PROTEIN; STARCH; ANTIOXIDANT;

ANTIOXIDANT ASSAY; ARTICLE; BREAD; CHENOPODIUM QUINOA; CONTROLLED STUDY; DIGESTION; FLOUR; HARDNESS; LIPID PEROXIDATION; NUTRIENT CONTENT; NUTRITIONAL VALUE; PLANT LEAF; PROTEIN INTERACTION; WHEAT; ANALYSIS; CHEMISTRY;

ANTIOXIDANTS; BREAD; CHENOPODIUM QUINOA; PHENOLS;

EID: 84899833042     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.044     Document Type: Article

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