Effects of durum wheat debranning on total antioxidant capacity and on content and profile of phenolic acids
Durum wheat was debranned by a twelve-step sequential process, which was evaluated by monitoring the total antioxidant capacity (TAC) and the content of free, conjugated and bound phenolic acids (PAs), in both bran fractions (BF) and resulting kernels (DK). The debranning process was shown to affect...
Main Authors: | Daniela Martini, Maria Grazia D'Egidio, Isabella Nicoletti, Danilo Corradini, Federica Taddei |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2015-08-01
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Series: | Journal of Functional Foods |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464615002431 |
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