Antioxidant Properties of Kilned and Roasted Malts

Compounds possessing antioxidant activity play a crucial role in delaying or preventing lipid oxidation in foods and beverages during processing and storage. Such reactions lead to loss of product quality, especially as a consequence of off-flavor formation. The aim of this study was to determine th...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2005-10, Vol.53 (20), p.8068-8074
Hauptverfasser:	Samaras, Thomas S, Camburn, Philip A, Chandra, Sachin X, Gordon, Michael H, Ames, Jennifer M
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino Acids - analysis antioxidant activity antioxidants Antioxidants - analysis Antioxidants - pharmacology Biological and medical sciences Carbohydrates - analysis Catechin - analysis Color Coumaric Acids - analysis Edible Grain - chemistry Food Handling - methods Food industries Fundamental and applied biological sciences. Psychology heat treatment Hot Temperature kilns Maillard Reaction Maillard reaction products malt malting barley phenolic compounds Phenols - analysis roasting Spectrophotometry
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