Antioxidant Activity, Technological and Rheological Properties of Baked Rolls Containing Dried Onions (Allium cepaL.)-Reference-Cited by-同舟云学术

Antioxidant Activity, Technological and Rheological Properties of Baked Rolls Containing Dried Onions (Allium cepaL.)

Published:2016-06-09 Issue:1 Volume:41 Page:e12914
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Michalak-Majewska Monika¹,Sołowiej Bartosz²,SłAwińska Aneta¹

Affiliation:

1. Department of Fruits, Vegetables and Mushrooms Technology; Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin; Skromna 8 20-704 Lublin Poland

2. Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology; University of Life Sciences in Lublin; Skromna 8 20-704 Lublin Poland

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12914/fullpdf

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3. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay;Benzie;Anal. Biochem.,1996

4. Dynamics of quercetin formation in onion (Allium cepa L.) during vegetation;Bistricka;Acta Aliment,2015

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