English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

Each food matrix is unique. Thus, the endogenous antioxidants of an underexplored bakery product might show different responses regarding free radical scavenging/resistance to forced oxidation than what is expected for other foods previously reported in the literature. In this context, a Box-Behnken design and correlation studies were applied in order to obtain more information about how specific antioxidants affect the total antioxidant activity (TAC) and the degree of forced oxidation in white breads with chia seeds and carrot leaves. Hypotheses of synergism/antagonism between the studied compounds were also elucidated in order to justify the obtained results. In this specific sample type, carotenoids and cholesterol showed the greatest relationships with results from TAC assays, as well with induction points using Oxitest® equipment, while α-tocopherol and phytosterols showed negative correlations. Phenolic compounds did not have any influence on the system because the baking procedure at high temperature had severe impacts on them.

journal of the brazilian chemical society

Analysis of Carotenoids, α-Tocopherol, Sterols and Phenolic Compounds from White Bread Enriched with Chia (<i>Salvia hispanica L</i>.) Seeds and Carrot (<i>Daucus carota L</i>.) Leaves

Analysis of Carotenoids, α-Tocopherol, Sterols and Phenolic Compounds from White Bread Enriched with Chia (Salvia hispanica L.) Seeds and Carrot (Daucus carota L.) Leaves