Bread baking and hydrothermal processing of rye and wheat grains enhance the content of bioactive benzoxazinoids and change the quantitative relationship between individual benzoxazinoids

Hans A. Pedersen; Bente B. Laursen; Anne G. Mortensen; Inge S. Fomsgaard

Bread baking and hydrothermal processing of rye and wheat grains enhance the content of bioactive benzoxazinoids and change the quantitative relationship between individual benzoxazinoids

Hans A. Pedersen, Bente B. Laursen, Anne G. Mortensen, Inge S. Fomsgaard

Department of Agroecology - Crop Health

Research output: Contribution to book/anthology/report/proceeding › Conference abstract in proceedings › Research

Original language	English
Title of host publication	Cornucopia
Number of pages	1
Publication date	2013
Publication status	Published - 2013
Event	245th National Spring Meeting of the American-Chemical-Society (ACS) - New Orleans, United States Duration: 7 Apr 2013 → 11 Apr 2013

Conference

Conference	245th National Spring Meeting of the American-Chemical-Society (ACS)
Country/Territory	United States
City	New Orleans
Period	07/04/2013 → 11/04/2013

Access to Document

http://agfd.sites.acs.org/cornucopia13S.pdf

Cite this

@inbook{afd04750914a4178b3df7e0b1bffb67b,

title = "Bread baking and hydrothermal processing of rye and wheat grains enhance the content of bioactive benzoxazinoids and change the quantitative relationship between individual benzoxazinoids",

author = "Pedersen, {Hans A.} and Laursen, {Bente B.} and Mortensen, {Anne G.} and Fomsgaard, {Inge S.}",

year = "2013",

language = "English",

booktitle = "Cornucopia",

note = "245th National Spring Meeting of the American-Chemical-Society (ACS) ; Conference date: 07-04-2013 Through 11-04-2013",

}

Pedersen, HA, Laursen, BB, Mortensen, AG & Fomsgaard, IS 2013, Bread baking and hydrothermal processing of rye and wheat grains enhance the content of bioactive benzoxazinoids and change the quantitative relationship between individual benzoxazinoids. in Cornucopia. 245th National Spring Meeting of the American-Chemical-Society (ACS), New Orleans, United States, 07/04/2013. <http://agfd.sites.acs.org/cornucopia13S.pdf>

Bread baking and hydrothermal processing of rye and wheat grains enhance the content of bioactive benzoxazinoids and change the quantitative relationship between individual benzoxazinoids. / Pedersen, Hans A.; Laursen, Bente B.; Mortensen, Anne G. et al.
Cornucopia. 2013.

Research output: Contribution to book/anthology/report/proceeding › Conference abstract in proceedings › Research

TY - ABST

T1 - Bread baking and hydrothermal processing of rye and wheat grains enhance the content of bioactive benzoxazinoids and change the quantitative relationship between individual benzoxazinoids

AU - Pedersen, Hans A.

AU - Laursen, Bente B.

AU - Mortensen, Anne G.

AU - Fomsgaard, Inge S.

PY - 2013

Y1 - 2013

M3 - Conference abstract in proceedings

BT - Cornucopia

T2 - 245th National Spring Meeting of the American-Chemical-Society (ACS)

Y2 - 7 April 2013 through 11 April 2013

ER -