Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds

Trends in Food Science and Technology

Volumn 40, Issue 1, 2014, Pages 48-61

  Dziki, Dariusz ^a   Rózyło, Renata ^a   Gawlik Dziki, Urszula ^a   Świeca, Michał ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; BAKERY PRODUCTS; GREEN MANUFACTURING; NUTRITION; SEED;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; FUNCTIONAL INGREDIENT; NATURAL ANTIOXIDANTS; PHENOLIC ANTIOXIDANT; PHENOLIC COMPOUNDS; THERAPEUTIC EFFECTS; VEGETABLE PRODUCTS;

BAKERIES;

EID: 84908470266     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2014.07.010     Document Type: Review

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