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Positive and negative effects of polyphenol incorporation in baked foods

  • Published:2019-06 Issue: Volume:284 Page:90-99
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Ou Juanying,Wang Mingfu,Zheng Jie,Ou Shiyi

Funder

Guangdong Science and Technology Department

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference126 articles.

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

2. A brief review on emerging trends in global polyphenol research;Adebooye;Journal of Food Biochemistry,2018

3. Sensory evaluation of polyphenol-rich millet-based muffins and their effect on in vitro starch digestion;Almaski,2017

4. Polyphenol interaction with food carbohydrates and consequences on availability of dietary glucose;Amoako;Current Opinion in Food Science,2016

5. Cytotoxicity of α-dicarbonyl compounds submitted to in vitro simulated digestion process;Amoroso;Food Chemistry,2013
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