Influence of particle size reduction and high‐intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran
Author:
Affiliation:
1. Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
2. Department of General Pathology and Pathological Anatomy Faculty of Medicine University of Rijeka Rijeka Croatia
Funder
Hrvatska Zaklada za Znanost
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15204
Reference46 articles.
1. Optimizing the bioactive potential of wheat bran by processing
2. Purification and Characterization of Polyphenol Oxidase from Hemşin Apple (Malus communisL.)
3. Wheat bran particle size influence on phytochemical extractability and antioxidant properties
4. Optimization of ultrasound-assisted extraction of phenolic compounds from grapefruit (Citrus paradisiMacf.) leaves via D-optimal design and artificial neural network design with categorical and quantitative variables
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