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Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties

  • Published:2019-07 Issue: Volume:285 Page:240-251
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Bhinder Seerat,Singh Balwinder,Kaur Amritpal,Singh Narpinder,Kaur Manpreet,Kumari Supriya,Yadav Madhav P.

Funder

Council of Scientific and Industrial Research (CSIR), IndiaCouncil of Scientific and Industrial Research (CSIR), India

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

1. Official Methods of Analysis;AOAC,2002

2. The FAST method, a rapid approach to the nutritional quality of heat-treated foods;Birlouez-Aragon;Food/Nahrung,2001

3. Effect of thermal processing on the flavonols rutin and quercetin;Buchner;Rapid Communications in Mass Spectrometry,2006

4. Study of fluorescence of Maillard reaction compounds in breakfast cereals;Delgado-Andrade;Molecular Nutrition and Food Research,2006

5. Determination of antioxidant property and their lipophilic and hydrophilic phenolic contents in cereal grains;Deng;Journal of Functional Foods,2012
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