Total phenolics, flavonoids, antioxidant activity, crude fibre and digestibility in non-traditional wheat flakes and muesli

Food Chemistry

Volumn 174, Issue , 2015, Pages 319-325

  Sumczynski, Daniela ^a   Bubelova, Zuzana ^a   Sneyd, Jan ^b,c   Erb Weber, Susanne ^c   Mlcek, Jiri ^a  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

^b Hochschule fur Wirtschaft und Umwelt Nurtingen Geislingen   (Germany)

^c Hochschule für Wirtschaft und Umwelt in Nürtingen ^*  (Germany)

Author keywords

Antioxidant activity; Crude fibre; Digestibility; Muesli; Non traditional wheat flakes; Sensory evaluation; Total flavonoid content; Total phenolic content

Indexed keywords

FIBERS;

ANTI-OXIDANT ACTIVITIES; CRUDE FIBRE; DIGESTIBILITY; MUESLI; SENSORY EVALUATION; TOTAL FLAVONOID CONTENTS; TOTAL PHENOLIC CONTENT; WHEAT FLAKES;

ANTIOXIDANTS;

FAT; FLAVONOID; POLYPHENOL; PROTEIN; STARCH; ANTIOXIDANT; PHENOL DERIVATIVE;

ABTS RADICAL SCAVENGING ASSAY; ANTIOXIDANT ACTIVITY; ARTICLE; ASH; CEREAL; CONTROLLED STUDY; DIETARY FIBER; DIGESTION; DPPH RADICAL SCAVENGING ASSAY; FOOD ANALYSIS; FOOD PREFERENCE; IN VITRO STUDY; SENSORY EVALUATION; SPELT; WHEAT; WHEAT FLAKE; WHEAT MUESLI; ANALYSIS; CHEMISTRY; OXIDATION REDUCTION REACTION;

TRITICUM AESTIVUM;

ANTIOXIDANTS; CEREALS; DIETARY FIBER; DIGESTION; FLAVONOIDS; OXIDATION-REDUCTION; PHENOLS; TRITICUM;

EID: 84911904315     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.065     Document Type: Article

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