Effect of processing on phenolic acids composition and radical scavenging capacity of barley pasta

Food Research International

Volumn 102, Issue , 2017, Pages 136-143

  De Paula, Rosanna ^a   Rabalski, Iwona ^b   Messia, Maria Cristina ^a   Abdel Aal, El Sayed M ^b   Marconi, Emanuele ^a  

^a UNIVERSITY OF MOLISE   (Italy)

^b GUELPH RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Barley pasta; Pasta processing; Phenolic acids; Radical scavenging capacity

Indexed keywords

FREE RADICALS; PHENOLS;

BARLEY PASTA; COOKED SPAGHETTI; DPPH RADICAL SCAVENGING CAPACITIES; FREE RADICAL SCAVENGING CAPACITY; PHENOLIC ACIDS; PHENOLIC COMPOUNDS; PHENOLIC EXTRACTS; RADICAL SCAVENGING CAPACITIES;

ORGANIC ACIDS;

1,1-DIPHENYL-2-PICRYLHYDRAZYL; BIPHENYL DERIVATIVE; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID; PICRIC ACID; SCAVENGER;

ANALYSIS; CHEMISTRY; COMPARATIVE STUDY; COOKING; FOOD HANDLING; FUNCTIONAL FOOD; HEAT; HORDEUM; PROCEDURES;

BIPHENYL COMPOUNDS; COOKING; FOOD HANDLING; FREE RADICAL SCAVENGERS; FUNCTIONAL FOOD; HORDEUM; HOT TEMPERATURE; HYDROXYBENZOATES; PICRATES;

EID: 85030469408     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.09.088     Document Type: Article

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