High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations

Daniel O. Carvalho; Lars Holm Øgendal; Mogens Larsen Andersen; Luís F. Guido

doi:10.1007/s00217-016-2655-7

High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations

Daniel O. Carvalho, Lars Holm Øgendal, Mogens Larsen Andersen, Luís F. Guido

X-ray and Neutron Science

9 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	European Food Research and Technology
Vol/bind	242
Udgave nummer	9
Sider (fra-til)	1545-1553
Antal sider	9
ISSN	1438-2377
DOI	https://doi.org/10.1007/s00217-016-2655-7
Status	Udgivet - 1 sep. 2016

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10.1007/s00217-016-2655-7

art_10.1007_s00217-016-2655-7Forlagets udgivne version, 405 KB

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title = "High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations",

keywords = "Barley malt, Antioxidant, Pro-oxidant, Electron spin resonance spectroscopy, High molecular weight compounds, Oxidative stability",

author = "Carvalho, {Daniel O.} and {\O}gendal, {Lars Holm} and Andersen, {Mogens Larsen} and Guido, {Lu{\'i}s F.}",

year = "2016",

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doi = "10.1007/s00217-016-2655-7",

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T1 - High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations

AU - Carvalho, Daniel O.

AU - Øgendal, Lars Holm

AU - Andersen, Mogens Larsen

AU - Guido, Luís F.

PY - 2016/9/1

Y1 - 2016/9/1

KW - Barley malt

KW - Antioxidant

KW - Pro-oxidant

KW - Electron spin resonance spectroscopy

KW - High molecular weight compounds

KW - Oxidative stability

U2 - 10.1007/s00217-016-2655-7

DO - 10.1007/s00217-016-2655-7

M3 - Journal article

SN - 1438-2377

VL - 242

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JO - European Food Research and Technology

JF - European Food Research and Technology

IS - 9

ER -

High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations

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