Anthocyanin and antioxidant activity of snacks with coloured potato

Food Chemistry

Volumn 172, Issue , 2015, Pages 175-182

  Nems̈, Agnieszka ^a   Pęksa, Anna ^a   Kucharska, Alicja Z ^a   Sokół ŁĘtowska, Anna ^a   Kita, Agnieszka ^a   Drozdz, Wioletta ^a   Hamouz, Karel ^b  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

^b Food and Natural Resources   (Poland)

Author keywords

Anthocyanins; Antioxidant activity; Coloured potatoes; Polyphenols; Snacks

Indexed keywords

ANTIOXIDANTS;

ANTHOCYANIN CONTENT; ANTHOCYANIN PROFILES; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; COLOURED POTATOES; POLYPHENOLS; SNACKS; TOTAL POLYPHENOLS;

ANTHOCYANINS;

ANTHOCYANIN; CHLOROGENIC ACID; POLYPHENOL DERIVATIVE; ANTIOXIDANT; POLYPHENOL;

ANTIOXIDANT ACTIVITY; ARTICLE; CARBOHYDRATE ANALYSIS; DOUGH; FAST FOOD; FLOUR; FOOD COLOR; FOOD PROCESSING; GLYCATION; HIGH TEMPERATURE; MOISTURE; PHYSICAL CHEMISTRY; POTATO; PROTEIN HYDROLYSIS; ANALYSIS; CHEMISTRY; COLOR; FOOD HANDLING; OXIDATION REDUCTION REACTION;

ANTHOCYANINS; ANTIOXIDANTS; COLOR; FLOUR; FOOD HANDLING; OXIDATION-REDUCTION; POLYPHENOLS; SNACKS; SOLANUM TUBEROSUM;

EID: 84907611636     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.033     Document Type: Article

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