Ultrasound-assisted extraction from defatted oat (Avena sativa L.) bran to simultaneously enhance phenolic compounds and β-glucan contents: Compositional and kinetic studies-Reference-Cited by-同舟云学术

Ultrasound-assisted extraction from defatted oat (Avena sativa L.) bran to simultaneously enhance phenolic compounds and β-glucan contents: Compositional and kinetic studies

Published:2018-04 Issue: Volume:222 Page:1-10
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Chen Chao,Wang Li,Wang Ren,Luo Xiaohu,Li Yongfu,Li Juan,Li Yanan,Chen Zhengxing

Funder

National Key R&D Program of China

Special Fund for Agro Scientific Research in the Public Interest

Industry-Academia-Research Joint Innovation Fund of Jiangsu Province

National Natural Science Foundation of China

International S&T Cooperation Program of China (ISTCP)

Postgraduate Research & Practice Innovation Program of Jiangsu Province

Publisher

Elsevier BV

Subject

Food Science

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3. Rapid enzymatic assay of insoluble and soluble dietary fiber;Asp;J.Agric. Food Chem.,1983

4. Improving free, conjugated, and bound phenolic fractions in fermented oats (avena sativa, L.) with monascus anka, and their antioxidant activity;Bei;J. Funct. Foods,2017

5. Selected applications of ultrasonics in food processing;Bhaskaracharya;Food Eng. Rev.,2009

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