The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin.
about
Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods.Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods.Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread.Elicitation with abiotic stresses improves pro-health constituents, antioxidant potential and nutritional quality of lentil sprouts.Anticancer and antioxidant activity of bread enriched with broccoli sprouts.A heating method for producing frozen pizza ingredients with increased total polyphenol content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity.
P2860
The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin.
description
2013 nî lūn-bûn
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name
The influence of protein-flavo ...... eads enriched with onion skin.
@en
The influence of protein-flavo ...... eads enriched with onion skin.
@nl
type
label
The influence of protein-flavo ...... eads enriched with onion skin.
@en
The influence of protein-flavo ...... eads enriched with onion skin.
@nl
prefLabel
The influence of protein-flavo ...... eads enriched with onion skin.
@en
The influence of protein-flavo ...... eads enriched with onion skin.
@nl
P50
P1433
P1476
The influence of protein-flavo ...... eads enriched with onion skin.
@en
P2093
Barbara Baraniak
Michał Swieca
P304
P356
10.1016/J.FOODCHEM.2013.03.048
P577
2013-03-21T00:00:00Z