Production and characterization of functional biscuits obtained from purple wheat

Food Chemistry

Volumn 180, Issue , 2015, Pages 64-70

  Pasqualone, Antonella ^a   Bianco, Anna Maria ^a   Paradiso, Vito Michele ^a   Summo, Carmine ^a   Gambacorta, Giuseppe ^a   Caponio, Francesco ^a   Blanco, Antonio ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Anthocyanins; Biscuits; Purple wheat; Volatile compounds

Indexed keywords

ALDEHYDES; PLANTS (BOTANY); VOLATILE ORGANIC COMPOUNDS;

ANTI-OXIDANT ACTIVITIES; BISCUITS; LIPID FRACTIONS; OXIDATIVE DEGRADATION; PURPLE WHEAT; SENSORY SCORES; VOLATILE COMPOUNDS; WHEAT CULTIVARS;

ANTHOCYANINS;

ALCOHOL DERIVATIVE; ALDEHYDE; ANTHOCYANIN; FATTY ACID; OLIVE OIL; PEROXIDE; PHENOL DERIVATIVE; VOLATILE AGENT; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; BITTER TASTE; CONTROLLED STUDY; FOOD COLOR; FUNCTIONAL BISCUIT; FUNCTIONAL FOOD; MOISTURE; OXIDATION; PROTEIN CONTENT; SALTINESS; SOUR TASTE; SWEETNESS; TRITICUM DURUM; TRITICUM TURGIDUM SSP. DURUM; WHEAT; ANALYSIS; CHEMISTRY; FLOUR; FOOD ANALYSIS; OXIDATION REDUCTION REACTION; PROCEDURES;

TRITICUM AESTIVUM;

ANTHOCYANINS; FLOUR; FOOD ANALYSIS; OXIDATION-REDUCTION; PLANT EXTRACTS; TRITICUM;

EID: 84923247478     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.02.025     Document Type: Article

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