Evaluation of the in vitro inhibitory effects of buckwheat enhanced wheat bread extracts on the formation of advanced glycation end-products (AGEs)
- Author
- SZAWARA-NOWAK, Dorota1 ; KOUTSIDIS, Georgios2 ; WICZKOWSKI, Wiesław1 ; ZIELINSKI, Henryk1
[1] Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, P.O. Box 55, 10-718, Olsztyn 5, Poland
[2] School of Life Sciences, Northumbria University, Ellison Building, Ellison Place, Newcastle Upon Tyne, NE1 8ST, United Kingdom - Conference name
- North and East European Congress on Food - NEEFood-2012 (1 ; St. Petersburg 2012-04-22)
- Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2014, Vol 58, Num 2, pp 327-334, 8 p ; ref : 3/4 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Conference Paper
- Language
- Russian
- Author keyword
- AGEs formation Buckwheat enhanced wheat breads Inhibitory effect Phenolic compounds Quercetin Rutin
- Keyword (fr)
- Age Blé tendre Evaluation Extrait Flavonoïde Glycation In vitro Inhibiteur Pain blé Phénols Pseudocéréale Quercétine Sarrasin Flavonol dérivé Polyphénol
- Keyword (en)
- Age Soft wheat Evaluation Extract Flavonoid Glycation In vitro Inhibitor Wheat bread Phenols Pseudocereals Quercetin Buckwheat Polyphenol
- Keyword (es)
- Edad Trigo candeal Evaluación Extracto Flavonoide Glicación In vitro Inhibidor Pan trigo Fenoles Seudocereales Quercetina Trigo sarraceno Polifenol
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28509437
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
10.1016/j.lwt.2013.03.005 
https://dx.doi.org/10.1016/j.lwt.2013.03.005
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