The Changes of Antioxidant Potential of Bakery Product Rich in Bioactive Compounds

机译：富含生物活性化合物的焙烤食品抗氧化能力的变化

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Human body is subjected to many factors,that initiate free radicals and reactive oxygen species production.The excess amount of free radicals results in tissue damage,leading to degenerative diseases and ageing processes acceleration.The redox balance plays a key role in maintaining good health.Living organisms however possess own antiradical defense system,which sometimes fail.Best way to fulfill body demands for antioxidants is their delivery via food.

机译：人体受多种因素的影响，会引发自由基和活性氧的产生。自由基的过量会导致组织损伤，导致退化性疾病和衰老过程加速。氧化还原平衡在保持身体健康方面起着关键作用。然而，生物体拥有自己的抗自由基防御系统，有时会失效。满足人体对抗氧化剂的最佳方法是通过食物来提供抗氧化剂。

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来源
《14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts》|2012年|237|共1页
会议地点 Beijing(CN)
作者
Andrzej Sidor; Józef Korczak; Anna Gramza-Michalowska; Magdalena Czlapka-Matyasik; Joanna Kobus-Cisowska; Dominik Kmiecik;
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作者单位

Poznan University of Life Sciences, Poznan, Poland;

Poznan University of Life Sciences, Poznan, Poland;

Poznan University of Life Sciences, Poznan, Poland;

Poznan University of Life Sciences, Poznan, Poland;

Poznan University of Life Sciences, Poznan, Poland;

Poznan University of Life Sciences, Poznan, Poland;

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会议组织
原文格式 PDF
正文语种 eng
中图分类农作物;
关键词
phenolics; antioxidants; DPPH; ABTS; bakery product;

机译：酚醛树脂抗氧化剂； DPPH； ABTS；烘焙产品;

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1. Oxidative Stability, Phenolic Compounds and Antioxidant Potential of a Virgin Olive Oil Enriched with Natural Bioactive Compounds [J] . Jonathan Delgado-Adamez, M Nieves Franco Baltasar, Maria Concepcion Ayuso Yuste, Journal of Oleo Science . 2014,第1期

机译：富含天然生物活性化合物的初榨橄榄油的氧化稳定性，酚类化合物和抗氧化潜力
2. Potential of sweet cherry (Prunus avium L.) by-products: bioactive compounds and antioxidant activity of leaves and petioles [J] . Dziadek Kinga, Kopec Aneta, Tabaszewska Malgorzata European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2019,第3期

机译：甜樱桃（Prunus Avium L.）副产品的潜力：生物活性化合物和叶子和叶柄的抗氧化活性
3. Characterization of tomato processing by-product for use as a potential functional food ingredient: nutritional composition, antioxidant activity and bioactive compounds [J] . Silva Yasmini P. A., Borba Barbara C., Pereira Vanessa A., International Journal of Food Sciences and Nutrition . 2019,第1a8期

机译：用作潜在功能食品成分的番茄加工副产物的表征：营养成分，抗氧化活性和生物活性化合物
4. The Changes of Antioxidant Potential of Bakery Product Rich in Bioactive Compounds [C] . Andrzej Sidor, Józef Korczak, Anna Gramza-Michalowska, ICC cereal and bread congress and forum on fats oils . 2012

机译：富含生物活性化合物的烘焙产品抗氧化潜力的变化
5. The evaluation of antioxidant effect of oregano on lipid oxidation of a bakery product. [D] . Yu, Yihua. 2010

机译：牛至对烘焙产品脂质氧化的抗氧化作用评估。
6. Bioactive Compounds and Stability of a Typical Italian Bakery Products Taralli Enriched with Fermented Olive Paste [O] . Miriana Durante, Gianluca Bleve, Roberto Selvaggini, 2019

机译：典型的意大利面包产品 Taralli富含发酵橄榄酱的生物活性化合物和稳定性
7. Bioactive Compounds and Stability of a Typical Italian Bakery Products “Taralli” Enriched with Fermented Olive Paste [O] . Miriana Durante, Gianluca Veneziani, Gianluca Bleve, 2019

机译：生物活性化合物和典型的意大利面包产品“塔拉利”富含发酵橄榄酱的稳定性

The Changes of Antioxidant Potential of Bakery Product Rich in Bioactive Compounds

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