Changes in phenolic compounds, antioxidant potential and antinutritional factors of Teff ( Eragrostis tef ) during different thermal processing methods-Reference-Cited by-同舟云学术

Changes in phenolic compounds, antioxidant potential and antinutritional factors of Teff ( Eragrostis tef ) during different thermal processing methods

Published:2021-07-05 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Kataria Ankita¹,Sharma Savita¹,Dar B.N.²^ORCID

Affiliation:

1. Department of Food Science & Technology Punjab Agricultural University Ludhiana Punjab141004India

2. Department of Food Technology Islamic University of Science & Technology AwantiporaJK‐192122India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15210

Reference33 articles.

1. Comparative Evaluation of Various Total Antioxidant Capacity Assays Applied to Phenolic Compounds with the CUPRAC Assay

2. Effect of cooking on the bioactive compounds and antioxidant activity in grains cowpea cultivars

3. Review: Shaping a sustainable food future by rediscovering long-forgotten ancient grains

4. Effects of different industrial processes on the phenolic composition of white and brown teff (Eragrostis tef (Zucc.) Trotter)

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