Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2023, Vol. 4, Issue 2, Part A
Effects of baking on the bioactive compounds in buckwheat and wheat cookies


Author(s): Rafael Barbosa, Dr. Pedro Gomes and Dr. Carlos Fernandes

Abstract: This review article explores the effects of baking on the bioactive compounds in buckwheat and wheat cookies, focusing on antioxidant and anti-proliferative activities. By analyzing previous studies, reviews, and reports, this article aims to provide a comprehensive understanding of how baking influences the nutritional and health benefits of these cookies. Findings suggest that while baking can degrade some bioactive compounds, it may also enhance the bioavailability and efficacy of certain antioxidants and anti-proliferative agents.

Pages: 75-78 | Views: 156 | Downloads: 56

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Journal of Current Research in Food Science
How to cite this article:
Rafael Barbosa, Dr. Pedro Gomes, Dr. Carlos Fernandes. Effects of baking on the bioactive compounds in buckwheat and wheat cookies. J Curr Res Food Sci 2023;4(2):75-78.

Journal of Current Research in Food Science

Journal of Current Research in Food Science

Journal of Current Research in Food Science
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