Effect of Modification of the Kilning Regimen on Levels of Free Ferulic Acid and Antioxidant Activity in Malt-Reference-Cited by-同舟云学术

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Effect of Modification of the Kilning Regimen on Levels of Free Ferulic Acid and Antioxidant Activity in Malt

Published:2011-08-16 Issue:17 Volume:59 Page:9335-9343
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Inns Elizabeth L.¹,Buggey Lesley A.²,Booer Christopher²,Nursten Harry E.¹,Ames Jennifer M.³

Affiliation:

1. Department of Food Biosciences, The University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom

2. Campden BRI, Centenary Hall, Nutfield, Surrey RH1 4HY, United Kingdom

3. School of Life Sciences, Northumberland Building, Northumbria University, Newcastle-Upon-Tyne NE1 8ST, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf201253t

Reference35 articles.

1. Evolution of Antioxidant Activity during Kilning: Role of Insoluble Bound Phenolic Acids of Barley and Malt

2. Effect of Kilning on the Antioxidant and Pro-oxidant Activities of Pale Malts

3. Effect of Heat Treatment on the Antioxidant Activity, Color, and Free Phenolic Acid Profile of Malt

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