Thermal stability and bioavailability of bioactive compounds after baking of bread enriched with different onion by-products

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SYSNO	0524348
Title	Thermal stability and bioavailability of bioactive compounds after baking of bread enriched with different onion by-products
Author(s)	Bedrníček, J. (CZ) Jirotkova, D. (CZ) Kadlec, J. (CZ) Laknerová, I. (CZ) Vrchotová, Naděžda (UEK-B)_{RID, SAI, ORCID} Tříska, Jan (UEK-B)_{RID, ORCID, SAI} Samková, E. (CZ) Smetana, P. (CZ)
Corespondence/senior	Vrchotová, Naděžda - Korespondující autor Tříska, Jan - Korespondující autor
Source Title	Food Chemistry. Roč. 319, JUL 2020 (2020). - : Elsevier
Article number	126562
Document Type	Článek v odborném periodiku
Grant	EF16_019/0000797 GA MŠMT - Ministry of Education, Youth and Sports (MEYS), CZ - Czech Republic
Institutional support	UEK-B - RVO:86652079
Language	eng
Country	NL
Keywords	total phenolic content * antioxidant properties * quercetin * extract * quality * waste * transformation * consumption * glucosides * components * Onion waste * Gluten-free bread * Thermal processing * hplc-ms/ms * Flavonoids * Quercetin dimers * Quercetin trimers
URL	https://www.sciencedirect.com/science/article/pii/S0308814620304246?via%3Dihub
Permanent Link	http://hdl.handle.net/11104/0308710

Number of the records: 1