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
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DOI
10.1007/s00217-009-1146-5 
https://dx.doi.org/10.1007/s00217-009-1146-5
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