Bread enriched with Chenopodium quinoa leaves powder - The procedures for assessing the fortification efficiency

LWT

Volumn 62, Issue 2, 2015, Pages 1226-1234

  Gawlik Dziki, Urszula ^a   Dziki, Dariusz ^a   Świeca, Michał ^a   Sȩczyk, Łukasz ^a   Rózyło, Renata ^a   Szymanowska, Urszula ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Antioxidant activity; Bioaccessibility invitro; Chenopodium quinoa; Enriched bread; Functional food

Indexed keywords

ALCOHOLS; ANTIOXIDANTS; EFFICIENCY; FOOD PRODUCTS; FUNCTIONAL FOOD; LIPIDS; METAL IONS; METALS; PLANTS (BOTANY); POWDER METALS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; CHEMICAL EXTRACTIONS; CHEMICAL PROCEDURES; CHENOPODIUM QUINOA; ENRICHED BREAD; IN-VITRO; SIMULATED DIGESTION;

BAKERIES;

CHENOPODIUM QUINOA; TRITICUM AESTIVUM;

EID: 84933670455     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.02.007     Document Type: Article

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