Valorization of Heat-Treated Brewers' Spent Grain Through the Identification of Bioactive Phenolics by UPLC-PDA and Evaluation of Their Antioxidant Activities

Thermal processing not only disrupts cell membranes and cell walls, but also cleaves covalent bonds releasing low molecular phenolic. This study examined the impact of various heat treatments (100, 140, and 160°C) on the composition of phenolic acids and antioxidant activities in extracts obtained f...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:Front Nutr
Päätekijät: Rahman, Md. Jiaur, Malunga, Lovemore Nkhata, Eskin, Michael, Eck, Peter, Thandapilly, Sijo Joseph, Thiyam-Hollander, Usha
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Frontiers Media S.A. 2021
Aiheet:
Nutrition
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC8076555/
https://ncbi.nlm.nih.gov/pubmed/33928110
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fnut.2021.634519
Tagit: Lisää tagi
Ei tageja, Lisää ensimmäinen tagi!

Samankaltaisia teoksia