Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (Triticum turgidum ssp. dicoccum) bulgur

Background and objectives Emmer (Triticum turgidum ssp. dicoccum) is an ancient hulled wheat with a high amount of nutrient and bioactive compounds. This study was aimed to investigate the changes in bioactive compounds and antioxidant activities of the emmer bulgurs produced by combinations of thre...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Cereal chemistry 2019-11, Vol.96 (6), p.1093-1102
1. Verfasser:	Yilmaz, Volkan Arif
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant bioactive bulgur carotenoids emmer phenolics
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!