Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat

Author:

Abdel-Aal El-Sayed M.,Hucl Pierre,Rabalski Iwona

Funder

Saskatchewan Agriculture Development Fund

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Approved Methods of the American Association of Cereal Chemists International;AACC International,2016

2. Fractionation of blue wheat anthocyanin compounds and their contribution to antioxidant properties;Abdel-Aal;Journal of Agricultural and Food Chemistry,2008

3. A rapid method for quantifying total anthocyanins in blue aleurone and purple pericarp wheats;Abdel-Aal;Cereal Chemistry,1999

4. Composition and stability of anthocyanins in blue-grained wheat;Abdel-Aal;Journal of Agricultural and Food Chemistry,2003

5. Compositional differences in anthocyanins from blue- and purple-grained spring wheat grown in four environments in central Saskatchewan;Abdel-Aal;Cereal Chemistry,2016

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