The relationship between reducing sugars and phenolic retention of brown rice after enzymatic extrusion-Reference-Cited by-同舟云学术

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The relationship between reducing sugars and phenolic retention of brown rice after enzymatic extrusion

Published:2017-03 Issue: Volume:74 Page:244-249
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Zeng Zicong,Li Yuting,Yang Rong,Liu Chengmei,Hu Xiuting,Luo Shunjing,Gong Ersheng,Ye Jiangping

Funder

National Natural Science Foundation of China

State Key Laboratory of Food Science and Technology of Nanchang University

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

1. Antioxidant activity of grains;Adom;J. Agric. Food Chem.,2002

2. Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products;Altan;Int. J. Food Sci. Technol.,2009

3. Characterization of the antioxidant activity of sugars and polyhydric alcohols in fish oil emulsions;And;J. Agric. Food Chem.,2004

4. Whole grain cereals: functional components and health benefits;Borneo;Food Funct.,2012

5. Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods;Brennan;Trends Food Sci. Technol.,2011

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