Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.19/2774
Título: Determination of Some Chemical Properties of Uncommon Flours
Autor: Andrade, Sónia
Oliveira, Solange
Guiné, Raquel
Correia, Paula
Palavras-chave: wheat
accorn
lupine
flour
chestnut
oxalate
Data: 2015
Editora: WASET
Citação: Andrade SC, Oliveira SF, Guiné RPF, Correia PMR. (2015) Determination of Some Chemical Properties of Uncommon Flours, in Proceeding of 17th International Conference on Food Engineering and Biotechnology, Marrakech, Morocco, p. 1968-1971.
Resumo: Flours of wheat, chestnut, acorn and lupin were evaluated in relation to phenolic compounds, antioxidant activity, and oxalate content.At the chemical level the results show some variability between samples by type of flour, and the sample of chestnut flour presented the higher value of oxalate (0.00348 mg/100g) when compared to the other samples in the study. Considering the content of phenolic compounds, the sample that stood out was the acorn flour, having a high value of 0.812 g AGE/100 g. All the samples presented intermediate content of antioxidant activity and the sample that showed a slightly higher value was the wheat flour with a value of 0.746 mM TRE/g sample.
Peer review: yes
URI: http://hdl.handle.net/10400.19/2774
Aparece nas colecções:ESAV - DIA - Documentos de congressos (comunicações, posters, actas)

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