Acidulant effect on greening, reducing capacity, and tryptophan fluorescence of sunflower butter cookie dough during refrigerated storage
Author:
Affiliation:
1. Food Science Program; Keck Center for Science and Engineering, Chapman University; Orange CA USA
2. Department of Biology; Mt San Jacinto College; San Jacinto CA USA
Funder
Chapman University
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9412/fullpdf
Reference28 articles.
1. USDA Basic Report: 12036, Seeds, Sunflower Seed Kernels, Dried 2018 https://ndb.nal.usda.gov/ndb/foods/show/3626 [29
2. FDA. US Food and Drug Administration Food Allergies: What You Need to Know 2017 https://www.fda.gov/Food/ResourcesForYou/Consumers/ucm079311.htm
3. Identification and quantification of phenolic compounds from sunflower (Helianthus annuus L.) kernels and shells by HPLC-DAD/ESI-MSn;Weisz;Food Chem,2009
4. Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making;Shchekoldina;J Food Sci Technol,2014
5. Interactions of human serum albumin with chlorogenic acid and ferulic acid;Kang;Biochim Biophys Acta,2004
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