Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics

Journal of Food Science and Technology

Volumn 53, Issue 1, 2016, Pages 621-630

  Szawara Nowak, Dorota ^a   Bączek, Natalia ^a   Zieliński, Henryk ^a  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Bioaccessibility model; Bioaccessible phenolic compounds; Buckwheat enhanced wheat bread; Gastrointestinal digestion; Global Antioxidant Response (GAR)

Indexed keywords

AGENTS; CROPS; FOOD PRODUCTS; PHENOLS;

ANTI-OXIDANT RESPONSE; BIOACCESSIBILITY; GASTROINTESTINAL DIGESTION; PHENOLIC COMPOUNDS; WHEAT BREADS;

ANTIOXIDANTS;

EID: 84954381312     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-2074-y     Document Type: Article

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