Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread

Journal of the Science of Food and Agriculture

Volumn 95, Issue 1, 2015, Pages 59-65

  Rinaldi, Massimiliano ^a   Paciulli, Maria ^a   Dall'Asta, Chiara ^a   Cirlini, Martina ^a   Chiavaro, Emma ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Antioxidant capacity; Chestnut flour; Colour; Shelf life; Texture; Water dynamics

Indexed keywords

TRITICUM AESTIVUM;

ANTIOXIDANT; SCAVENGER; WATER;

ANALYSIS; BREAD; DIET SUPPLEMENTATION; FAGACEAE; FLOUR; FOOD HANDLING; FOOD PRESERVATION; FOOD QUALITY; PHYSICAL CHEMISTRY; PLANT SEED; PROCEDURES; WHEAT;

ANTIOXIDANTS; BREAD; DIETARY SUPPLEMENTS; FAGACEAE; FLOUR; FOOD HANDLING; FOOD PRESERVATION; FOOD QUALITY; FREE RADICAL SCAVENGERS; PHYSICOCHEMICAL PHENOMENA; SEEDS; TRITICUM; WATER;

EID: 84922797559     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6843     Document Type: Article

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