Solid-State Fermented Flaxseed Oil Cake of Improved Antioxidant Capacity as Potential Food Additive-Reference-Cited by-同舟云学术

Solid-State Fermented Flaxseed Oil Cake of Improved Antioxidant Capacity as Potential Food Additive

Published:2016-04-27 Issue:2 Volume:41 Page:e12855
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Stodolak Bożena¹,Starzyńska-Janiszewska Anna¹,Wywrocka-Gurgul Anna²,Wikiera Agnieszka¹

Affiliation:

1. Department of Food Biotechnology; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 31-149 Kraków Poland

2. Department of Carbohydrate Technology; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 31-149 Kraków Poland

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12855/fullpdf

Reference38 articles.

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3. Effect of solvents extraction on total phenolics and antioxidant activity of extracts from flaxseed (Linum usitatissimum L.);Anwar;ACTA Sci. Pol. Technol.,2012

4. Antioxidant and free radical scavenging potential of Achillea santolina extracts;Ardestani;Food Chem.,2007

5. Methodological considerations for characterizing potential antioxidant actions of bioactive components in plant foods;Aruoma;Mutat. Res.,2003

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