Antioxidant power as biochemical endpoint in bread for screening and early managing quality and toxicant-related safety anomalies in food production

Food and Chemical Toxicology

Volumn 94, Issue , 2016, Pages 31-38

  Dragone, Roberto ^a   Ermilov, Laura ^a   Grasso, Gerardo ^a   Maggioni, Silvia ^b   Mantovani, Alberto ^c   Frazzoli, Chiara ^c  

^a CNR   (Italy)

^b MARIO NEGRI INSTITUTE FOR PHARMACOLOGICAL RESEARCH   (Italy)

^c ISTITUTO SUPERIORE DI SANITÀ   (Italy)

Author keywords

Flaxseed; Flour; Food quality; HACCP; Marker; Mixture

Indexed keywords

CADMIUM; LIGNAN; POLYUNSATURATED FATTY ACID; SUPEROXIDE DISMUTASE; ANTIOXIDANT;

ANTIOXIDANT POWER; ARTICLE; BREAD; CHEMICAL ANALYSIS; CONCENTRATION (PARAMETERS); CONDUCTANCE; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME ASSAY; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD QUALITY; FOOD SAFETY; LINSEED; MOLECULAR DYNAMICS; PH MEASUREMENT; PHYSICAL PHENOMENA; QUANTITATIVE ANALYSIS; SCREENING TEST; TEMPERATURE SENSITIVITY; VALIDATION PROCESS; ANALYSIS; CHEMISTRY; FLAX; QUALITY CONTROL;

ANTIOXIDANTS; BREAD; FLAX; FOOD CONTAMINATION; FOOD SAFETY; QUALITY CONTROL;

EID: 84971238238     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2016.04.028     Document Type: Article

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