Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta

Food Research International

Volumn 100, Issue , 2017, Pages 69-77

  Rocchetti, Gabriele ^a   Lucini, Luigi ^a   Chiodelli, Giulia ^a   Giuberti, Gianluca ^a   Montesano, Domenico ^b   Masoero, Francesco ^a   Trevisan, Marco ^a  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

^b UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Cooking by boiling; Food metabolomics; Food profiling; Polyphenols; Total phenolic content

Indexed keywords

ANTIOXIDANTS; FLAVONOIDS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; FUNCTIONAL COMPONENTS; METABOLOMICS; PHENOLIC COMPOUNDS; POLYPHENOLS; RADICAL SCAVENGING; TOTAL PHENOLIC CONTENT;

COOKING;

6-HYDROXY-2,5,7,8-TETRAMETHYLCHROMAN-2-CARBOXYLIC ACID; ANTIOXIDANT; CHROMAN DERIVATIVE; FLAVONOID; GLUTEN; HYDROXYBENZOIC ACID DERIVATIVE; PHENOL DERIVATIVE; PHENOLIC ACID; PLANT EXTRACT; SCAVENGER;

CHEMISTRY; CHENOPODIUM QUINOA; COOKING; FLOUR; FOOD GRAIN; GLUTEN FREE DIET; HEAT; METABOLISM; ORYZA;

ANTIOXIDANTS; CHENOPODIUM QUINOA; CHROMANS; COOKING; DIET, GLUTEN-FREE; EDIBLE GRAIN; FLAVONOIDS; FLOUR; FREE RADICAL SCAVENGERS; GLUTENS; HOT TEMPERATURE; HYDROXYBENZOATES; ORYZA; PHENOLS; PLANT EXTRACTS;

EID: 85027504765     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.08.031     Document Type: Article

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