2009
DOI: 10.5650/jos.58.537
|View full text |Cite
|
Sign up to set email alerts
|

Antioxidative Capacities of Durum Wheat Flour and Its Components on Linoleic Acid

Abstract: The antioxidative activities of durum wheat flour and its components on linoleic acid were examined at 50 and 12% relative humidity. The progress of the oxidation was monitored by the pressure change due to the oxygen consumption during the oxidation. The antioxidative capacities were assessed by the length of the induction period for the oxidation. Durum wheat flour and its methanol extract showed antioxidative capacities. Three kinds of gluten, i.e., durum wheat gluten, hard red winter wheat gluten, and hard… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

0
0
0

Year Published

2012
2012
2012
2012

Publication Types

Select...
1

Relationship

0
1

Authors

Journals

citations
Cited by 1 publication
references
References 13 publications
0
0
0
Order By: Relevance