Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes

Food Chemistry

Volumn 267, Issue , 2018, Pages 170-177

  Drabińska, Natalia ^a   Ciska, Ewa ^a   Szmatowicz, Beata ^a   Krupa Kozak, Urszula ^a  

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

Author keywords

4 Hydroxy glucobrassicin (PubChem CID: 656561); 4 Methoxy glucobrassicin (PubChem CID: 9576738); Antioxidant capacity; Broccoli leaves; By products; Glucobrassicin (PubChem CID: 5484743); Glucoiberin (PubChem CID: 548622); Gluconasturtiin (PubChem CID: 5464032); Glucoraphanin (PubChem CID: 6602383); Glucosinolates; Gluten free products; Neoglucobrassicin (PubChem CID: 9576416); Phenolic compounds

Indexed keywords

ANTIOXIDANTS; BIOACTIVITY; BYPRODUCTS; DERIVATIVES;

ANTIOXIDANT CAPACITY; BROCCOLI LEAVES; GLUCOSINOLATES; GLUTEN-FREE; PHENOLIC COMPOUNDS;

PLANTS (BOTANY);

GLUCOSINOLATE; MINERAL; NUTRACEUTICAL; PHENOL DERIVATIVE; PROTEIN;

ANTIOXIDANT ACTIVITY; ARTICLE; BROCCOLI; CHEMOLUMINESCENCE; CONTROLLED STUDY; FERRIC REDUCING ANTIOXIDANT POWER ASSAY; FOOD COMPOSITION; FOOD QUALITY; FORTIFIED FOOD; GLUTEN FREE DIET; PASTRY; PHOTOLUMINESCENCE; POWDER; RATING SCALE; SENSORY EVALUATION;

EID: 85028923420     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.08.119     Document Type: Article

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