Search results for: MAILLARD-REACTION

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- 2020
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- Natural sciences
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- Gdańsk University of Technology
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The effect of roasting beetroot and chicory on the anti-oxidative activity of their extracts
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The eThe data set presents the results of the assessment of the impact of roasting raw materials in the form of beetroot and chicory on their antioxidant activity measured by the standard ABTS and DPPH radical tests. The numerical results were compared with the visual assessment of the roasted raw materials. The obtained results confirmed the increase...

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Search results for: MAILLARD-REACTION

The effect of roasting beetroot and chicory on the anti-oxidative activity of their extracts