Mandatory Fields

Authors

Michalska, A; Amigo-Benavent, M; Zielinski, H; del Castillo, MD

Year

2008

Month

July

Journal

Journal Of Cereal Science

Title

Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread

Status

Published

Times Cited

()

Optional Fields

Search Keyword

Antioxidant activity; Baking; Flour extraction rate; Maillard reaction products; Rye bread

Volume

Issue

Start Page

123

End Page

132

Abstract

Publisher Location

ISBN / ISSN

07335210

Edition

URL

DOI Link

10.1016/j.jcs.2007.08.012

Grant Details

Funding Body

Grant Details

COST Action 927 ‘‘Thermally Processed Foods: possible health implications’’, Spanish Ministry of Education and Science (Ph.D. Grant BES-2005-7628 and Project AGL 2004- 05031) and Joint Research Project between CSIC and Polish Academy of Sciences (2006PL0012)