Effect of fermentation on the peptide content, phenolics and antioxidant activity of defatted wheat germ-Reference-Cited by-同舟云学术

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Effect of fermentation on the peptide content, phenolics and antioxidant activity of defatted wheat germ

Published:2017-12 Issue: Volume:20 Page:141-148
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Liu Fengru,Chen Zhengxing,Shao Juanjuan,Wang Chunxian,Zhan Chen

Funder

Fundamental Research Funds for the Central Universities

Startup Foundation of Hefei University of Technology

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference37 articles.

1. Antioxidant activity of grains;Adom;Journal of Agricultural and Food Chemistry,2002

2. Comparative study of the effects of solid-state fermentation with three filamentous fungi on the Total Phenolics Content (TPC), flavonoids, and antioxidant activities of subfractions from oats (Avena sativa L.);Cai;Journal of Agricultural and Food Chemistry,2012

3. Antioxidant and metal chelating activities of peptide fractions from phaseolin and bean protein hydrolysates;Carrasco-Castilla;Food Chemistry,2012

4. Bioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation;Chandrasekara;Journal of Functional Foods,2012

5. The role of molecular size in antioxidant activity of peptide fractions from Pacific hake (Merluccius productus) hydrolysates;Cheung;Food Chemistry,2012

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