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Processing and characterization of durum wheat bread enriched with antioxidant from yellow pepper flour

✍ Scribed by Danza, Alessandra; Mastromatteo, Marcella; Cozzolino, Flora; Lecce, Lucia; Lampignano, Vincenzo; Laverse, Janine; Del Nobile, Matteo Alessandro

Book ID
125800554
Publisher
Elsevier Science
Year
2014
Tongue
English
Weight
249 KB
Volume
59
Category
Article
ISSN
1096-1127

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## Abstract **BACKGROUND:** The purpose of this study was to evaluate the effect of baking process on the antioxidant activity of different phenolic acids. Antioxidant potential was determined using the β‐carotene‐bleaching activity assay, and free phenolic acid levels were determined by high‐perfo