Pascal and Francis Bibliographic Databases

Help

Export

Selection :

Permanent link
http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22304292

Effect of flour extraction rate and baking process on vitamin B1 and B2 contents and antioxidant activity of ginger-based products

Author
MARTINEZ-VILLALUENGA, Cristina1 ; HORSZWALD, Anna2 ; FRIAS, Juana1 ; PISKULA, Mariusz2 ; VIDAL-VALVERDE, Concepcion1 ; ZIELINSKI, Henryk2
[1] Instituto de Fermentaciones (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
[2] Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, P.O. Box 55, 10-747 Olsztyn, Poland
Source

European food research & technology (Print). 2009, Vol 230, Num 1, pp 119-124, 6 p ; ref : 40 ref

ISSN
1438-2377
Scientific domain
Food science technology
Publisher
Springer, Heidelberg
Publication country
Germany
Document type
Article
Language
English
Author keyword
Antioxidant activity Baking Flour extraction rate Ginger cake Riboflavin Thiamine
Keyword (fr)
Antioxydant Cuisson au four Extraction Farine Gingembre Gâteau Riboflavine Taux Thiamine Vitamine Epice Vitamine B
Keyword (en)
Antioxidant Baking Extraction Flour Ginger Cake Riboflavin Rate Thiamine Vitamin Spice B-Vitamins
Keyword (es)
Antioxidante Cocimiento al horno Extracción Harina Jengibre Pastel Riboflavina Tasa Tiamina Vitamina Especia Vitamina B
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
22304292

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

Access to the document

Searching the Web