2014
DOI: 10.1016/j.foodchem.2014.04.044
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Bread enriched with quinoa leaves – The influence of protein–phenolics interactions on the nutritional and antioxidant quality

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Cited by 153 publications
(106 citation statements)
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“…It may be speculate that aromatic rings both phenolics compounds and amino acids (tyrosine, tryptophan and phenylalanine) caused an increase of the absorption at wavelength 280 nm. Similar observations were found in the model study of Hatano, Hori, Hemingway, and Yoshida (2003) and studies focusing on the fortification of bakery products with phenolic-rich materials (Sę czyk et al, 2015;Ś wieca et al, 2014). Similar to our study, a positive correlation between introduced phenolics levels and complex absorbance has been observed Rawel, Rohn, Kruse, & Kroll, 2002).…”
Section: Discussionsupporting
confidence: 91%
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“…It may be speculate that aromatic rings both phenolics compounds and amino acids (tyrosine, tryptophan and phenylalanine) caused an increase of the absorption at wavelength 280 nm. Similar observations were found in the model study of Hatano, Hori, Hemingway, and Yoshida (2003) and studies focusing on the fortification of bakery products with phenolic-rich materials (Sę czyk et al, 2015;Ś wieca et al, 2014). Similar to our study, a positive correlation between introduced phenolics levels and complex absorbance has been observed Rawel, Rohn, Kruse, & Kroll, 2002).…”
Section: Discussionsupporting
confidence: 91%
“…To our knowledge, there is no other data that show how simulated digestion affects the bioaccessibility of phenolic antioxidants from fortified pasta. Because our previous studies show that in vitro phenolics bioaccessibility and activity may be limited by interactions with food matrix components, especially proteins (Ś wieca, Ś wieca et al, 2014), predicted values for the measured properties were estimated (Table 1). Surprisingly, all the predicted values were lower than the experimental ones.…”
Section: Discussionmentioning
confidence: 99%
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“…6 Generally, the content, composition and consequently potential bioactivity of onion flavonoids may be determined by many factors (cultivar, growth conditions, postharvest treatments, and storage); however, they are stable during air drying that significantly simplifies their utilization and processing in the food industry. [12][13][14][15][16] Phenolics are able to interact with food matrix components. Due to the fact that phenolics exhibit a wide range of biological activities they are widely used as natural food supplements.…”
Section: Introductionmentioning
confidence: 99%
“…The addition of phenols-rich materials with wheat bread is an effective technique to improve the antioxidant potential of the final product [20] [26]. Wholegrain buckwheat flour is a good source of phenols and possessed good antioxidant activity [21]. Buckwheat bread had a highest content of phenolic compounds [8] [16].…”
Section: Changes In Antioxidant Activity During the Bread Making Processmentioning
confidence: 99%