The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin-Reference-Cited by-同舟云学术

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The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin

Published:2013-11 Issue:1 Volume:141 Page:451-458
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Świeca Michał,Gawlik-Dziki Urszula,Dziki Dariusz,Baraniak Barbara,Czyż Jarosław

Funder

Polish Ministry of Scientific Research and Higher Education

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Masking of antioxidant capacity by the interaction of flavonoids with protein;Arts;Food Chemistry and Toxicology,2001

2. Interactions between flavonoids and proteins: Effect on the total antioxidant capacity;Arts;Journal of Agricultural and Food Chemistry,2002

3. Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder;Balestra;LWT – Food Science and Technology,2011

4. Interaction of plant polyphenols with salivary proteins;Bennick;Critical Reviews in Oral Biology & Medicine,2000

5. Efficacy of food proteins as carriers for flavonoids;Bohin;Journal of Agricultural and Food Chemistry,2012

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