Organically vs conventionally grown winter wheat: Effects on grain yield, technological quality, and on phenolic composition and antioxidant properties of bran and refined flour

Food Chemistry

Volumn 175, Issue , 2015, Pages 445-451

  Mazzoncini, Marco ^a   Antichi, Daniele ^a   Silvestri, Nicola ^a   Ciantelli, Giulia ^a   Sgherri, Cristina ^a  

^a UNIVERSITY OF PISA   (Italy)

Author keywords

Antioxidant activity; Bran; DPPH and ABTS assays; Flour; Organic farming; Phenolic acids; Total phenolics; Winter wheat

Indexed keywords

ANTIOXIDANTS; BAKERIES; CROPS; ORGANIC ACIDS;

ANTI-OXIDANT ACTIVITIES; BRAN; FLOUR; ORGANIC FARMING; PHENOLIC ACIDS; TOTAL PHENOLICS; WINTER WHEAT;

GRAIN (AGRICULTURAL PRODUCT);

4 HYDROXYBENZOIC ACID; AMYLASE; ANTIOXIDANT; CAFFEIC ACID; COUMARIC ACID; FERULIC ACID; GALLIC ACID; NITROGEN; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; SYRINGIC ACID; VANILLIC ACID;

ABTS RADICAL SCAVENGING ASSAY; ANTIOXIDANT ACTIVITY; ARTICLE; BRAN; BREAD; COMPARATIVE STUDY; CONTROLLED STUDY; CROPPING SYSTEM; DPPH RADICAL SCAVENGING ASSAY; ENZYME ACTIVITY; FARMING SYSTEM; FLOUR; FOOD QUALITY; GRAIN YIELD; HARVEST; HARVEST PERIOD; MOISTURE; NUTRITIONAL VALUE; ORGANIC FARMING; ORGANIC FOOD; PLANT GROWTH; PROTEIN CONTENT; WEED CONTROL; WINTER WHEAT; ANALYSIS; CHEMISTRY; CROP; DIETARY FIBER; GROWTH, DEVELOPMENT AND AGING; SEASON; WHEAT;

TRITICUM AESTIVUM;

ANTIOXIDANTS; CROPS, AGRICULTURAL; DIETARY FIBER; FLOUR; FOOD, ORGANIC; NUTRITIVE VALUE; PHENOLS; SEASONS; TRITICUM;

EID: 84916886591     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.138     Document Type: Article

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