Enzymatic action mechanism of phenolic mobilization in oats (Avena sativa L.) during solid-state fermentation with Monascus anka-Reference-Cited by-同舟云学术

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Enzymatic action mechanism of phenolic mobilization in oats (Avena sativa L.) during solid-state fermentation with Monascus anka

Published:2018-04 Issue: Volume:245 Page:297-304
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bei Qi,Chen Gong,Lu Fangju,Wu Sheng,Wu Zhenqiang

Funder

Science and Technology Project of Guangdong Province

Agricultural Science and Technology Research Project of Jiangmen City

Enterprise-University-Institute of Guangzhou

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Bound phenolics in foods, a review;Acosta-Estrada;Food Chemistry,2014

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

3. Polyphenolic antioxidant mobilization in apple pomace by different methods of solid-state fermentation and evaluation of its antioxidant activity;Ajila;Food and Bioprocess Technology,2012

4. Improving free, conjugated, and bound phenolic fractions in fermented oats (Avena sativa L.) with Monascus anka and their antioxidant activity;Bei;Journal of Functional Foods,2017

5. Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi;Bhanja;Bioresource Technology,2009

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