Improving rye bread antioxidant capacity by bread-making methodology: Contribution of phosphate-buffered saline- and methanol-soluble phenolic phytochemicals with different molecular profiles
Małgorzata R. Cyran, Wioletta Monika Dynkowska, A. Ceglińska, Radosław Bonikowski
Topics & Concepts
ChemistryFerulic acidArabinoxylanFood scienceABTSAntioxidantBread makingMolar massHydrolysisCoumaric acidPhenolic acidDPPHBiochemistryOrganic chemistryPolymerPhytochemicals and Antioxidant ActivitiesFood composition and propertiesMicrobial Metabolites in Food Biotechnology