Lowering greening of cookies made from sunflower butter using acidic ingredients and effect on reducing capacity, tryptophan and protein oxidation

Food Chemistry

Volumn 252, Issue , 2018, Pages 318-326

  Liang, Sihui ^a   Tran, Hanh Lan ^b   Were, Lilian ^a  

^a CHAPMAN UNIVERSITY   (United States)

^b NONG LAM UNIVERSITY   (Viet Nam)

Author keywords

Acidic ingredients; Chlorogenic acid; Greening; pH; Sunflower butter; Water activity

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; DAIRY PRODUCTS; FREE RADICALS; OXIDATION; PH; PROTEINS;

ACIDIC INGREDIENTS; CHLOROGENIC ACIDS; GREENING; SUNFLOWER BUTTER; WATER ACTIVITY;

ALKALINITY;

AMINE; CHLOROGENIC ACID; LIPID; PROTEIN; SCHIFF BASE; SUGAR; SUNFLOWER OIL; TRYPTOPHAN; YOGHURT; ANTIOXIDANT; VEGETABLE OIL;

ACIDITY; ALKALINITY; ANTIOXIDANT ACTIVITY; ARTICLE; BUTTER; BUTTERMILK; CONTROLLED STUDY; COOKIE; DOUGH; FOOD; FOOD STORAGE; HONEY; MAPLE SYRUP; MOISTURE; OXIDATION; SOUR CREAM; CHEMISTRY; FOOD ANALYSIS; FOOD HANDLING; OXIDATION REDUCTION REACTION; SUNFLOWER;

ANTIOXIDANTS; BUTTER; CHLOROGENIC ACID; FOOD ANALYSIS; FOOD HANDLING; HELIANTHUS; OXIDATION-REDUCTION; PLANT OILS; PROTEINS; TRYPTOPHAN;

EID: 85041479253     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.01.118     Document Type: Article

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