Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds-Reference-Cited by-同舟云学术

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Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds

Published:2014-11 Issue:1 Volume:40 Page:48-61
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Dziki Dariusz,Różyło Renata,Gawlik-Dziki Urszula,Świeca Michał

Funder

Polish Ministry of Scientific Research and Higher Education

Polish National Science Centre

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference89 articles.

1. Effect of baking on free and bound phenolic acids in wholegrain bakery products;Abdel-Aal;Journal of Cereal Science,2013

2. Phytochemical profiles and antioxidant activity of wheat varieties;Adom;Journal of Agricultural and Food Chemistry,2003

3. Micronutrient fortification of wheat flour: recent development and strategies;Akhtar;Food Research International,2011

4. Improving the quality of nutrient-rich Teff (Eragrostistef L.) breads by combination of enzymes in straight dough and sourdough bread making;Alaunyte;Journal of Cereal Science,2012

5. Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder;Altunkaya;Food and Function,2013

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