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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 autorSource 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