Noodle processing, storage time and cooking affect the antioxidant activities and phenolic compounds content of Qingke barley noodles-Reference-Cited by-同舟云学术

Noodle processing, storage time and cooking affect the antioxidant activities and phenolic compounds content of Qingke barley noodles

Published:2020-02-21 Issue:7 Volume:55 Page:2730-2739
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Tuersuntuoheti Tuohetisayipu¹²^ORCID,Wang Zhenhua¹²,Duan Mengjie¹²,Asimi Sailimuhan¹²^ORCID,Ren Xin¹²^ORCID,Wang Ziyuan¹²^ORCID,Zheng Yanyan¹²,Wu Yan¹²^ORCID,Liang Shan¹²,Zhang Min¹²

Affiliation:

1. Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China

2. Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14526

Reference59 articles.

1. Biochemical changes in phenols, flavonoids, tannins, vitamin E, β–carotene and antioxidant activity during soaking of three white sorghum varieties

2. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

3. Effects of high β-glucan barley on visceral fat obesity in Japanese individuals: A randomized, double-blind study

4. Effect of microwave roasting on antioxidant and anticancerous activities of barley flour

5. Targeted Inhibition of Enzymatic Browning in Wheat Pastry Dough

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