Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat

Journal of Food Science and Technology

Volumn 53, Issue 1, 2016, Pages 541-550

  Hidalgo, Alyssa ^a   Yilmaz, Volkan A ^b   Brandolini, Andrea ^c  

^a UNIVERSITY OF MILAN   (Italy)

^b ONDOKUZ MAYIS UNIVERSITY   (Turkey)

^c ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

ABTS; Baking; FRAP; Puffing; Wheat

Indexed keywords

ANTIOXIDANTS; FOOD PRODUCTS;

ABTS; BAKING; FRAP; PUFFING; WHEAT;

ORGANIC ACIDS;

EID: 84954388226     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-2010-1     Document Type: Article

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