Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability

BACKGROUND: The bread-making process influences bread components, including phenolics that significantly contribute to its antioxidant properties. Five bread model systems made from different rye cultivars were investigated to compare their impact on concentration of ethanol-soluble (free and ester-...

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Detalles Bibliográficos
Autores principales: Dynkowska, Wioletta M, Cyran, Malgorzata R, Ceglińska, Alicja
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley & Sons, Ltd 2015
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4368412/
https://www.ncbi.nlm.nih.gov/pubmed/25410263
http://dx.doi.org/10.1002/jsfa.7007

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4368412/
https://www.ncbi.nlm.nih.gov/pubmed/25410263
http://dx.doi.org/10.1002/jsfa.7007

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