Content of phenolic compounds and antioxidant activity of new gluten-free pasta with the addition of chestnut flour

Molecules

Volumn 24, Issue 14, 2019, Pages

  Oniszczuk, Anna ^a   Widelska, Gabriela ^a   Wójtowicz, Agnieszka ^b   Oniszczuk, Tomasz ^b   Wojtunik Kulesza, Karolina ^a   Dib, Ahlem ^c   Matwijczuk, Arkadiusz ^b  

^a MEDICAL UNIVERSITY OF LUBLIN   (Poland)

^b UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

^c Universite Mentouri Constantine   (Algeria)

Author keywords

Antioxidant activity; Chestnut flour; Functional food; Gluten free pasta; Liquid chromatography; Phenolic acids

Indexed keywords

ANTIOXIDANT; PHENOL DERIVATIVE; POLYPHENOL;

CHEMISTRY; FAGACEAE; FLOUR; GLUTEN FREE DIET; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY;

ANTIOXIDANTS; CHROMATOGRAPHY, LIQUID; DIET, GLUTEN-FREE; FAGACEAE; FLOUR; MASS SPECTROMETRY; PHENOLS; POLYPHENOLS;

EID: 85069689587     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules24142623     Document Type: Article

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