STUDY OF ANTIOXIDANT AND PREBIOTIC PROPERTIES OF XYLOOLIGOSACCHARIDES AND POFYPHENOLS FROM SECONDARY BIOPRODUCTS OF CEREAFS
Novel biotechnological approaches are suggested for the processing of cereal by-products into functional food concentrates: dietary fiber, polyphenols and xylooligosaccharides (XOS). The study shows a complex biotechnology of oat, wheat and rye bran biotransformation into functional ingredients with...
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| Principais autores: | , , |
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| 格式: | Artigo |
| 語言: | Russo |
| 出版: |
North-Caucasus Federal University
2022-08-01
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| 叢編: | Современная наука и инновации |
| 主題: | |
| 在線閱讀: | https://msi.elpub.ru/jour/article/view/228 |
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