Chlorogenic acid induced colored reactions and their effect on carbonyls, phenolic content, and antioxidant capacity in sunflower butter cookies

LWT

Volumn 87, Issue , 2018, Pages 16-22

  Liang, Sihui ^a   Were, Lilian M ^a  

^a CHAPMAN UNIVERSITY   (United States)

Author keywords

Antioxidant capacity; Carbonyls; Chlorogenic acid; Greening

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; BAKERIES; FOOD ADDITIVES; SEED; SUGAR SUBSTITUTES;

ANTIOXIDANT CAPACITY; CARBONYLS; CHLOROGENIC ACIDS; GREENING; PROTEIN OXIDATION; RADICAL SCAVENGING; TOTAL PHENOLIC CONTENT; TRYPTOPHAN FLUORESCENCE;

DAIRIES;

EID: 85028449333     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.08.069     Document Type: Article

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