Total antioxidant capacity and starch digestibility of muffins baked with rice, wheat, oat, corn and barley flour

Food Chemistry

Volumn 164, Issue , 2014, Pages 462-469

  Soong, Yean Yean ^a   Tan, Seow Peng ^b   Leong, Lai Peng ^b   Henry, Jeya Kumar ^a  

^a AGENCY FOR SCIENCE   (Singapore)

^b Food Science and Technology Programme Department of Chemistry   (Singapore)

Author keywords

Browning; Maillard reaction products; Phenolic; Rapidly digested starch; Slowly digested starch

Indexed keywords

ANTIOXIDANTS; FREE RADICALS;

ANTIOXIDATIVE CAPACITY; BROWNING; FREE RADICAL SCAVENGING CAPACITY; MAILLARD REACTION PRODUCTS; PHENOLIC; STARCH DIGESTIBILITIES; TOTAL ANTIOXIDANT CAPACITY; TOTAL PHENOLIC CONTENT; BARLEY FLOURS;

STARCH;

PHENOL DERIVATIVE; RAPIDLY DIGESTED STARCH; STARCH; UNCLASSIFIED DRUG; ANTIOXIDANT; GLUCOSE; SCAVENGER;

ARTICLE; BARLEY; BARLEY FLOUR; FLOUR; FOOD; GLYCATION; MAIZE; MUFFIN; NUTRITIONAL PARAMETERS; OAT; RICE; STARCH DIGESTIBILITY; TOTAL ANTIOXIDATIVE CAPACITY; WHEAT; ANALYSIS; DIGESTION; HORDEUM; METABOLISM; CONTROLLED STUDY; FOOD ANALYSIS; GLUCOSE BLOOD LEVEL; GLYCEMIC CONTROL; METABOLIC PARAMETERS;

ANTIOXIDANTS; AVENA SATIVA; DIGESTION; FLOUR; HORDEUM; ORYZA SATIVA; PHENOLS; STARCH; TRITICUM; ZEA MAYS;

EID: 84902142816     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.041     Document Type: Article

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