Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase-Reference-Cited by-同舟云学术

Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase

Published:2011-09-26 Issue:4 Volume:92 Page:764-771
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Hemalatha Mysore S,Bhagwat Suresh G,Salimath Paramahans V,Rao Ummiti JS Prasada

Funder

DAE-BRNS, Mumbai

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4640/fullpdf

Reference49 articles.

1. Atypical antipsychotics in patients with diabetes mellitus: a retrospective review;Yu;Drug Benefit Trends,2002

2. Structure-antioxidant activity relationships of flavonoids and phenolic acids;Rice-Evans;Free Radic Biol Med,1996

3. Phenolic acids in foods: an overview of analytical methodology;Robbins;J Agric Food Chem,2003

4. Content of dietary fibre in foods and its physiological effects;Plammi;Food Rev Int,1997

5. Structural features of arabinoxylans from sorghum having good roti-making quality;Nandini;Food Chem,2001

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Authorised EU health claim for arabinoxylan;Foods, Nutrients and Food Ingredients with Authorised EU Health Claims;2018

2. Effect of banana peel powder on bioactive constituents and microstructural quality of chapatti: unleavened Indian flat bread;Journal of Food Measurement and Characterization;2015-08-21

3. Effect of Peroxidase on Textural Quality of Dough and Arabinoxylan Characteristics Isolated from Whole Wheat Flour Dough;International Journal of Food Properties;2014-07

4. Enzymes;Bakery Products Science and Technology;2014-06-06