Effect of processing on the antioxidant activity of amaranth grain
YS Queiroz, RAM Soares, VD Capriles… - Archivos …, 2009 - ve.scielo.org
Archivos latinoamericanos de nutricion, 2009•ve.scielo.org
… Amaranth grain can be cooked, popped, toasted, extruded or milled for consumption.
This study investigated the effect of these processes on the antioxidant activity of amaranth
grain. Total phenolic content and in vitro antioxidant activity were determined according to
two methods: inhibition of lipid oxidation using the β-carotene/linoleic acid system and the
antioxidant activity index using the Rancimat ® apparatus. The …
This study investigated the effect of these processes on the antioxidant activity of amaranth
grain. Total phenolic content and in vitro antioxidant activity were determined according to
two methods: inhibition of lipid oxidation using the β-carotene/linoleic acid system and the
antioxidant activity index using the Rancimat ® apparatus. The …
Resumen
QUEIROZ, Yara Severino de et al. Effect of processing on the antioxidant activity of amaranth grain. ALAN [online]. 2009, vol. 59, n. 4, pp. 419-424. ISSN 0004-0622.
ve.scielo.org
以上显示的是最相近的搜索结果。 查看全部搜索结果