Article

Total Antioxidant Capacity (TAC) of Native Cereal-Pulse Flours and Mathematical Modelling for TAC Prediction after Baking Process

2023-07-11

Abstract excerpt

During the last years, the increasing evidence of dietary antioxidant compounds and reducing chronic diseases and the relationship between diet and health have promoted an important innovation on the baked product sector, aiming at healthier formulations. This study aims to develop a tool based on mathematical models to predict baked goods total antioxidant capacity (TAC). The high variability of antioxidant prope...

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Literature Corpus work: e0668427-124a-584f-a4ae-23f1a38f2da0
DOI: 10.20944/preprints202307.0611.v1

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Total Antioxidant Capacity (TAC) of Native Cereal-Pulse Flours and Mathematical Modelling for TAC Prediction after Baking ProcessDOI 10.20944/preprints202307.0611.v1Read

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