Utilization of tartary buckwheat bran as a source of rutin and its effect on the rheological and antioxidant properties of wheat-based products

Industrial Crops and Products

Volumn 61, Issue , 2014, Pages 211-216

  Cho, Yong Jin ^a   Bae, In Young ^b   Inglett, George E ^c   Lee, Suyong ^a  

^a Sejong University   (South Korea)

^b Far East University   (South Korea)

^c NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Antioxidant activity; Rheology; Rutin; Tartary buckwheat bran

Indexed keywords

ANTIOXIDANTS; CROPS; RHEOLOGY;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; DPPH RADICAL SCAVENGING ACTIVITIES; HEATING AND COOLING; RADICAL SCAVENGING ACTIVITY; RUTIN; TARTARY BUCKWHEAT; THERMOMECHANICAL PROPERTIES;

ALCOHOLS; RHEOLOGY;

ANTIOXIDANT; AQUEOUS SOLUTION; COOLING; HEATING; RADICAL; RHEOLOGY; SCAVENGING (CHEMISTRY); SLURRY; WHEAT; CHEMICAL COMPOSITION; CROP RESIDUE; FOOD QUALITY; MECHANICAL PROPERTY; NUTRITIVE VALUE; PHENOLIC COMPOUND;

FAGOPYRUM TATARICUM; TRITICUM AESTIVUM;

EID: 84904648313     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2014.07.003     Document Type: Article

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