Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities

Insights into the effects of extractable phenolic compounds and Maillard reaction products on the antioxidant activity of roasted wheat flours with different maturities

Experiments were performed to determine the effect of roasting whole wheat flours at 80 °C, 100 °C and 120 °C for 30 min on four forms of phenolics, Maillard reaction products (MRPs), and the DPPH scavenging activity (DSA) at 15, 30 and 45 days after flowering (15-DAF, 30-DAF, and 45-DAF). Roasting...

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Bibliographic Details
Main Authors:	Chao Zhang, Xiaoxue Guo, Ruijia Guo, Lin Zhu, Xinrong Qiu, Xiaohan Yu, Jun Chai, Chunhe Gu, Zhen Feng
Format:	Article
Language:	English
Published:	Elsevier 2023-03-01
Series:	Food Chemistry: X
Subjects:	Immature wheat flours Roasting Phenolic compounds Maillard reaction products Antioxidant activity
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157522003467

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