Bioactive Compounds, Antioxidant Activity and Sensory Properties of Northern Red Oak (<i>Quercus rubra</i> L., syn. <i>Q. borealis</i> F. Michx) Seeds Affected by Roasting Conditions

Bioactive Compounds, Antioxidant Activity and Sensory Properties of Northern Red Oak (<i>Quercus rubra</i> L., syn. <i>Q. borealis</i> F. Michx) Seeds Affected by Roasting Conditions

The nutritional value and health-promoting properties cause the fruits (acorns) of <i>Quercus</i> spp. to have great potential for use in the food industry as functional ingredients and antioxidants source. The aim of this study was to examine the bioactive compound’s composition, antiox...

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Bibliografiske detaljer
Main Authors:	Joanna Oracz, Monika Prejzner, Joanna Grzelczyk, Gabriela Kowalska, Dorota Żyżelewicz
Format:	Article
Sprog:	English
Udgivet:	MDPI AG 2023-03-01
Serier:	Molecules
Fag:	<i>Quercus rubra</i> L. roasting phenolic compounds melanoidins antioxidant properties color
Online adgang:	https://www.mdpi.com/1420-3049/28/5/2299

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