Antioxidant properties of flours of different origins

Uproszczony widok
dc.contributor.authorMiśkiewicz, Karolina
dc.contributor.authorNebesny, Ewa
dc.contributor.authorRosicka-Kaczmarek, Justyna
dc.contributor.authorŻyżelewicz, Dorota
dc.date.accessioned2016-07-11T08:00:37Z
dc.date.available2016-07-11T08:00:37Z
dc.date.issued2015
dc.description.abstractPlant materials are a rich source of many biologically active compounds that can be applied to food products or intended for direct consumption. Among the plant products Among the plant products with a particularly high antioxidant activity are berries, herbs, spices, grains and legumes. Flour is one of the main raw materials used in both bakery and pastry industry. Flours are rich in biologically active compounds and possess antioxidant properties. According to the literature, botanical origin of raw vegetable materials affects the polyphenol content as well as the antioxidant properties of flours derived from them [1]. The aim of the study was to determine the polyphenol content and antioxidant properties of flours of different origins.en_EN
dc.formatapplication/pdf
dc.identifier.citationBiologically active compounds in food International Conference, Łódź, 15-16 października 2015r: book of abstracts, s. 32pl_PL
dc.identifier.issn2084-0136
dc.identifier.otherBrak expID
dc.identifier.urihttp://bacif.p.lodz.pl/
dc.language.isoplpl_PL
dc.publisherLodz University of Technology Pressen_EN
dc.publisherWydawnictwa Politechniki Łódzkiejpl_PL
dc.relation.ispartofZeszyty Naukowe Politechniki Łódzkiejpl_PL
dc.relation.ispartofseriesBiotechnology and Food Science;
dc.titleAntioxidant properties of flours of different originsen_EN
dc.typeArticleen_EN
dc.typeArtykułpl_PL

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