Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads

Carbohydrate Polymers

Volumn 113, Issue , 2014, Pages 149-158

  Collar, Concha ^a   Jiménez, Teresa ^a   Conte, Paola ^a,b   Fadda, Costantino ^b  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF SASSARI   (Italy)

Author keywords

Ancient cereals; Bread; Legumes; Pseudocereals; Starch hydrolysis

Indexed keywords

FOOD PRODUCTS; HYDROLYSIS;

ANCIENT CEREALS; BREAD; LEGUMES; PSEUDOCEREALS; STARCH HYDROLYSIS;

STARCH;

POLYPHENOL; SCAVENGER; STARCH;

ANALYSIS; BREAD; CEREAL; DIETARY FIBER; ERAGROSTIS; FABACEAE; FAGOPYRUM; FLOUR; GLYCEMIC INDEX; HYDROLYSIS; METABOLISM; NUTRITIONAL VALUE; PEA; WHEAT;

BREAD; CEREALS; DIETARY FIBER; ERAGROSTIS; FABACEAE; FAGOPYRUM; FLOUR; FREE RADICAL SCAVENGERS; GLYCEMIC INDEX; HYDROLYSIS; NUTRITIVE VALUE; PEAS; POLYPHENOLS; STARCH; TRITICUM;

EID: 84905050296     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2014.07.020     Document Type: Article

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