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Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity Cover

Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 24 (2020): Issue 2 (December 2020)
By: Małgorzata Wronkowska,  Joanna Honke,  Henryk Zieliński and  Wiesław Wiczkowski  
Open Access
|Dec 2020

Authors

Małgorzata Wronkowska

m.wronkowska@pan.olsztyn.pl

Department of Chemistry and Biodynamic of Food, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland

Joanna Honke

Department of Chemistry and Biodynamic of Food, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland

Henryk Zieliński

Department of Chemistry and Biodynamic of Food, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland

Wiesław Wiczkowski

Department of Chemistry and Biodynamic of Food, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
DOI: https://doi.org/10.2478/aucft-2020-0019 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 205 - 214
Submitted on: Jun 19, 2020
|
Accepted on: Aug 20, 2020
|
Published on: Dec 24, 2020
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
buckwheat,
roasting,
fermentation,
baking,
digestion,
ACE inhibition
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2020 Małgorzata Wronkowska, Joanna Honke, Henryk Zieliński, Wiesław Wiczkowski, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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