Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities

Experiments were performed to determine the effect of roasting whole wheat flours at 80 °C, 100 °C and 120 °C for 30 min on four forms of phenolics, Maillard reaction products (MRPs), and the DPPH scavenging activity (DSA) at 15, 30 and 45 days after flowering (15-DAF, 30-DAF, and 45-DAF). Roasting...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, Chao, Guo, Xiaoxue, Guo, Ruijia, Zhu, Lin, Qiu, Xinrong, Yu, Xiaohan, Chai, Jun, Gu, Chunhe, Feng, Zhen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9943760/
https://www.ncbi.nlm.nih.gov/pubmed/36845526
http://dx.doi.org/10.1016/j.fochx.2022.100548

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9943760/
https://www.ncbi.nlm.nih.gov/pubmed/36845526
http://dx.doi.org/10.1016/j.fochx.2022.100548

Ejemplares similares