Effect of ultra high temperature processing and storage conditions on phenolic acid, avenanthramide, free fatty acid and volatile profiles from Australian oat grains

Author:

Kaur Jasmeet,Whitson Andrew,Ashton John,Katopo Lita,Kasapis Stefan

Publisher

Elsevier BV

Subject

Organic Chemistry,Biochemistry,Food Science

Reference59 articles.

1. ABARES (2015). Agricultural commodities: September quarter 2015. Retrieved 15/03/2016 from 〈http://www.agriculture.gov.au/abares/publications/display?url=http://143.188.17.20/anrdl/DAFFService/display.php?fid=pb_agcomd9abcc20150915_11a.xml〉

2. AEGIC (2014). Australian Grain Note: Oats. Available: 〈http://www.aegic.org.au/media/australian-grains-notes.aspx〉. [Last accessed 15.01.16].

3. Effect of thermal sterilization on ferulic, coumaric and cinnamic acids: Dimerization and antioxidant activity;Arrieta-Baez;Journal of the Science and Food Agriculture,2012

4. Chemical composition and nutritive value husked and naked oats grain;Biel;Journal of Cereal Science,2009

5. Avenanthramides in oats (Avena sativa L.) and structure-antioxidant activity relationships;Bratt;Journal of Agricultural and Food Chemistry,2003

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