Effects of fermentation and heat treatments on bound-ferulic acid content and total antioxidant capacity of bread crust-like systems made of different whole grain flours

Author:

Çelik Ecem Evrim,Gökmen Vural

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference33 articles.

1. Evaluation of antioxidant capacity and formation of processing contaminants during rye bread making;Horszwald;J. Food Nutr. Res.,2010

2. AACC International Method, General Pasting Method for Wheat or Rye Flour or Starch Using the Rapid Visco Analyser;AACC,1999

3. Bread crust melanoldins as potential prebiotic ingredients;Borrelli;Mol. Nutr. Food Res.,2005

4. Soluble antioxidant compounds regenerate the antioxidants bound to insoluble parts of foods;Celik;J. Agric. Food Chem.,2013

5. Variation in oat groats due to variety, storage and heat treatment. I: phenolic compounds;Dimberg;J. Cereal. Sci.,1996

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