Effect of extrusion pretreatment on extraction, quality and antioxidant capacity of oat (Avena Sativa L.) bran oil-Reference-Cited by-同舟云学术

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Effect of extrusion pretreatment on extraction, quality and antioxidant capacity of oat (Avena Sativa L.) bran oil

Published:2020-09 Issue: Volume:95 Page:102972
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Liu Jing,Jin Shengye,Song Hongdong,Huang Kai,Li Sen,Guan Xiao,Wang Yong

Funder

National Key Research and Development Program of China

Youth Scientific Talent Program of National Grain Industry

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference46 articles.

1. Removal of Malachite Green, a hazardous dye from aqueous solutions using Avena sativa (oat) hull as a potential adsorbent;Banerjee;J. Mol. Liq.,2016

2. Oil content and groat weight of entries in the world oat collection;Brown;Crop Sci.,1972

3. New insights into the antioxidant activity and components in crude oat oil and soybean oil;Chen;J. Food Sci. Technol.,2016

4. Modified DPPH and ABTS assays to assess the antioxidant profile of untreated oils;Christodouleas;Food Anal.Methods,2015

5. Minor bioactive olive oil components and health: Key data for their role in providing health benefits in humans;Covas,2015

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