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Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity

  • Published:2016-04 Issue: Volume:196 Page:355-358
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Małgorzata Wronkowska,Konrad Piskuła Mariusz,Zieliński Henryk

Funder

Polish State Committee for Scientific Research

IAR&FR PAS

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

1. AOAC (2002). Official Methods of the Association of Official Analytical Chemists, Official Method 979.09. Washington, DC.

2. The FAST method, a rapid approach of the nutritional quality of heat-treated foods;Birlouez-Aragon;Nahrung/Food,2001

3. A diet based on high heat treated foods promotes risk factors for diabetes mellitus and cardiovascular diseases;Birlouez-Aragon;American Journal of Clinical Nutrition,2010

4. Antioxidant properties and rutin content of high pressure-treated raw and roasted buckwheat groats;Błaszczak;Food Bioprocess and Technology,2013

5. The recognition of high molecular weight melanoidins as the main components responsible for radical-scavenging capacity of unheated and heat-treated Canadian honeys;Brudzynski;Food Chemistry,2011
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