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Total antioxidant capacity and starch digestibility of muffins baked with rice, wheat, oat, corn and barley flour

Author
YEAN YEAN SOONG1 ; SEOW PENG TAN2 ; LAI PENG LEONG2 ; HENRY, Jeya Kumar1
[1] Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, 14 Medical Drive, #07-02, Singapore 117599, Singapore
[2] Food Science & Technology Programme, Department of Chemistry, S14 Level 5, Science Drive 2, Singapore 117542, Singapore
Source

Food chemistry. 2014, Vol 164, pp 462-469, 8 p ; ref : 3/4 p

CODEN
FOCHDJ
ISSN
0308-8146
Scientific domain
Food science technology
Publisher
Elsevier, Kidlington
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Browning Maillard reaction products Phenolic Rapidly digested starch Slowly digested starch
Keyword (fr)
Aliment Amidon Antioxydant Avoine Blé Brunissement Digestibilité Farine maïs Orge Phénols Produit réaction Riz Réaction Maillard Céréale Glucide Polyoside
Keyword (en)
Food Starch Antioxidant Oat Wheat Browning Digestibility Corn flour Barley Phenols Reaction product Rice Maillard reaction Cereal Carbohydrate Polysaccharide
Keyword (es)
Alimento Almidón Antioxidante Avena Trigo Ennegrecimiento Digestibilidad Harina maiz Cebada Fenoles Producto reacción Arroz Reacción Maillard Cereal Glúcido Poliósido
Classification
Pascal
002 Biological and medical sciences / 002B Medical sciences / 002B03 Toxicology / 002B03H Food toxicology

Discipline
Toxicology
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
28607170

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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