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Relationships between Antioxidant Activity, Color, and Flavor Compounds of Crystal Malt Extracts

โœ Scribed by Woffenden, Helen M.; Ames, Jennifer M.; Chandra, Sachin

Book ID
126873939
Publisher
American Chemical Society
Year
2001
Tongue
English
Weight
80 KB
Volume
49
Category
Article
ISSN
0021-8561

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Antioxidant composition and activity of
Antioxidant composition and activity of barley (Hordeum vulgare) and malt extracts and of isolated phenolic compounds
โœ Goupy, Pascale; Hugues, Mireille; Boivin, Patrick; Amiot, Marie Jos๏ฟฝphe ๐Ÿ“‚ Article ๐Ÿ“… 1999 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 192 KB ๐Ÿ‘ 1 views

Phenolics have been identiยฎed and quantiยฎed in nine varieties of barley and their corresponding malts as ยฏavan-3-ols, ยฏavonols, phenolic acids and apolar esters. Flavan-3-ols are monomers, ()-catechin and (ร€)-epicatechin, and polymers constituted mainly by units of ()catechin and ()-gallocatechin. T