Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread mad

来源 :作物学报：英文版 | 被引量 : 0次 | 上传用户：jy02132679

【摘要】

：

The objective of this study was to evaluate the effects of wheat variety, food processing, and milling method on antioxidant properties. Black wheat variety Hei

【作者】

：

Yaoguang Li Dongyun Ma Dexiang

【机构】

：

AgronomyCollege,TheCollaborativeInnovationCenterofHenanFoodCrops,InstituteofFoodScienceandTechnology

【出处】

：

作物学报：英文版

【发表日期】

：

2015年4期

【关键词】

：

TOTAL phenolic CONTENT TOTAL flavonoid CONTENT Milling method Antioxidant activi

【基金项目】

：

funded by the Special Funds for Industry System (CARS-03),Science and Technology Support Program (2012BAD04B07-03)

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The objective of this study was to evaluate the effects of wheat variety, food processing, and milling method on antioxidant properties. Black wheat variety Heibaoshi 1 had the highest total phenolic content(659.8 μg gallic acid equivalents g-1), total fl

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