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Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran

The aim of the present paper was to identify the major polyphenolic compounds and investigate the antioxidant, antimutagenic, and antimicrobial activities of industrially-derived cereal byproducts—wheat bran (WB) and oat bran (OB)—before (fresh) and after thermal processing (TP) (10 min, 80 °C), cou...

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Detalles Bibliográficos
Publicado en:Biomolecules
Main Authors: Călinoiu, Lavinia Florina, Vodnar, Dan Cristian
Formato: Artigo
Idioma:Inglês
Publicado: MDPI 2019
Assuntos:
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC7023188/
https://ncbi.nlm.nih.gov/pubmed/31877857
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/biom10010021
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