Effect of roasting conditions on the antioxidant compounds of quinoa seeds-Reference-Cited by-同舟云学术

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Effect of roasting conditions on the antioxidant compounds of quinoa seeds

Published:2016-02-19 Issue:4 Volume:51 Page:1018-1025
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Carciochi Ramiro Ariel¹,Galván D′Alessandro Leandro²,Manrique Guillermo Daniel¹

Affiliation:

1. Faculty of Engineering; Universidad Nacional del Centro de la Provincia de Buenos Aires; Av. del Valle 5737 7400 Olavarría Argentina

2. ISA; Univ. Lille 1; INRA; Univ. Artois, Univ. Littoral Côte d'Opale; EA 7394 - ICV - Institut Charles Viollette; F-59000 Lille France

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Eurotango II programme

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference37 articles.

1. Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties;Abugoch James;Advances in Food and Nutrition Research,2009

2. Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds;Açar;European Food Research and Technology,2009

3. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking;Alvarez-Jubete;Food Chemistry,2010

4. Effects of processing on the nutraceutical profile of quinoa;Brady;Food Chemistry,2007

5. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT - Food Science and Technology,1995

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4. The impact of germination and thermal treatments on bioactive compounds of quinoa (Chenopodium quinoa Willd.) seeds;European Food Research and Technology;2024-03-01

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