Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour

Žilić S., KOCADAĞLI T., Vančetović J., GÖKMEN V.

LWT - Food Science and Technology, vol.65, pp.597-603, 2016 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 65
  • Publication Date: 2016
  • Doi Number: 10.1016/j.lwt.2015.08.057
  • Journal Name: LWT - Food Science and Technology
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.597-603
  • Keywords: Corn cookies, Baking conditions, Dough formulations, Phenolic compounds stability, Antioxidant capacity, ZEA-MAYS L., PIGMENTS, CAROTENOIDS, EXTRACT, BIOSYNTHESIS, BETALAINS