Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins

Food Chemistry

Volumn 185, Issue , 2015, Pages 65-74

  Alves, Genilton ^a   Perrone, Daniel ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Antioxidant capacity; Bread making; Fermentation; Maillard; Melanoidins; Psidium guajava; Reaction

Indexed keywords

ANTIOXIDANTS; BAKERIES; FERMENTATION; PHENOLS; POSITIVE IONS;

ANTIOXIDANT CAPACITY; MAILLARD; MELANOIDINS; PSIDIUM GUAJAVA; REACTION;

FOOD PRODUCTS;

5 CAFFEOYLQUINIC ACID; BETA RESORCYLIC ACID; FERULIC ACID; GALLIC ACID; GLYCOSIDE; HYDROXYL GROUP; MELANOIDIN DERIVATIVE; NARINGENIN; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; QUERCETIN; RUTOSIDE; SYRINGIC ACID; UNCLASSIFIED DRUG; ANTIOXIDANT; MELANOIDIN POLYMERS; POLYMER;

ANTIOXIDANT ACTIVITY; ARTICLE; BREAD; CHEMICAL BOND; CONTROLLED STUDY; DOUGH; FERMENTATION; FLOUR; FLUORESCENCE RECOVERY AFTER PHOTOBLEACHING; GUAVA; MOLECULAR WEIGHT; WHEAT; ANALYSIS; CHEMISTRY; FOOD HANDLING; PSIDIUM;

PSIDIUM; PSIDIUM GUAJAVA; TRITICUM AESTIVUM;

ANTIOXIDANTS; BREAD; FERMENTATION; FLOUR; FOOD HANDLING; MOLECULAR WEIGHT; PHENOLS; POLYMERS; PSIDIUM;

EID: 84926433866     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.03.110     Document Type: Article

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