Antioxidant capacity and vitamin e in barley: Effect of genotype and storage

Food Chemistry

Volumn 187, Issue , 2015, Pages 65-74

  Do, Thu Dung T ^a   Cozzolino, Daniel ^a   Muhlhausler, Beverly ^a   Box, Amanda ^a   Able, Amanda J ^a  

^a UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

Antioxidant; Barley; Genotypes; Storage; Vitamin E

Indexed keywords

AGENTS; ASCORBIC ACID; ENERGY STORAGE; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOMERS; LIQUID CHROMATOGRAPHY; PLANTS (BOTANY);

ACID EQUIVALENTS; ANTIOXIDANT CAPACITY; BARLEY; DPPH RADICALS; FRESH WEIGHT; GENOTYPES; TOCOTRIENOLS; VITAMIN-E;

ANTIOXIDANTS;

ALPHA TOCOPHEROL; ALPHA TOCOTRIENOL; ASCORBIC ACID; ANTIOXIDANT; TOCOTRIENOL, ALPHA;

ANIMAL FOOD; ANTIOXIDANT ACTIVITY; ARTICLE; BARLEY; BREEDING; CULTIVAR; DPPH RADICAL SCAVENGING ASSAY; FOOD; FOOD COMPOSITION; FOOD STORAGE; FRESH WEIGHT; GENOTYPE; GRAIN; GRINDING; HARVEST; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOMER; MALT; MOISTURE; STORAGE TEMPERATURE; CHEMISTRY; HORDEUM; PROCEDURES;

HORDEUM;

ALPHA-TOCOPHEROL; ANTIOXIDANTS; ASCORBIC ACID; FOOD STORAGE; GENOTYPE; HORDEUM; TOCOTRIENOLS; VITAMIN E;

EID: 84928492027     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.028     Document Type: Article

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