Improving accessibility and bioactivity of raw, germinated and enzymatic-treated spelt (Triticum spelta L.) seed antioxidants by fermentation-Reference-Cited by-同舟云学术

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Improving accessibility and bioactivity of raw, germinated and enzymatic-treated spelt (Triticum spelta L.) seed antioxidants by fermentation

Published:2022-11 Issue: Volume:394 Page:133483
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Mencin Marjeta,Jamnik Polona,Mikulič Petkovšek Maja,Veberič Robert,Terpinc Petra

Funder

Javna Agencija za Raziskovalno Dejavnost RS

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: A mini review;Adebo;Molecules,2020

2. Bioaccessibility and bioavailability of phenolic compounds in bread: A review;Angelino;Food & Function,2017

3. Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compounds;Anson;Journal of Agricultural and Food Chemistry,2009

4. Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains;Antognoni;Food Chemistry,2019

5. Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making;Boskov Hansen;European Food Research and Technology,2002

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2. A systematic review of potential bioactive compounds from Saccharomyces cerevisiae: exploring their applications in health promotion and food development;Environment, Development and Sustainability;2024-04-29

3. Antioxidant compounds from fermentation and microbial sources;Natural Antioxidants to Enhance the Shelf-Life of Food;2024

4. Contribution of Insoluble Bound Antioxidants from Germinated Seeds of Wheat and Spelt to the Nutritional Value of White Bread;Molecules;2023-08-29

5. Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread;Molecules;2023-04-13

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