Comparison of releasing bound phenolic acids from wheat bran by fermentation of three Aspergillus species-Reference-Cited by-同舟云学术

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Comparison of releasing bound phenolic acids from wheat bran by fermentation of three Aspergillus species

Published:2017-11-16 Issue:5 Volume:53 Page:1120-1130
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Yin Zhina¹,Wu Wenjia¹,Sun Chongzhen¹,Lei Zhuogui¹,Chen Huamin¹,Liu Huifan¹,Chen Wenbo¹,Ma Juanjuan¹,Min Tian¹,Zhang Mengmeng¹,Wu Hui¹^ORCID

Affiliation:

1. College of Food Science and Engineering; South China University of Technology; Guangzhou 510640 Guangdong China

Funder

Science and Technology Planning Project of Guangdong Province

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13675/fullpdf

Reference44 articles.

1. Nutritional interest of the wheat seed ale rone layer;Antoine;Sciences Des Aliments,2002

2. Individual contribution of grain outer layers and their cell wall structure to the mechanical properties of wheat bran;Antoine;Journal of Agricultural and Food Chemistry,2003

3. Relative amounts of tissues in mature wheat (Triticum aestivum L.) grain and their carbohydrate and phenolic acid composition;Barron;Journal of Cereal Science,2007

4. The phenolic composition and antioxidant capacity of soluble and bound extracts in selected dietary spices and medicinal herbs;Chan;International Journal of Food Science and Technology,2016

5. Antioxidant activities of caffeic acid and its related hydroxycinnamic acid compounds;Chen;Journal of Agricultural and Food Chemistry,1997

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3. Fermentation biotechnology applied to wheat bran for the degradation of cell wall fiber and its potential health benefits: A review;International Journal of Biological Macromolecules;2024-08

4. Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread;Food Research International;2024-04

5. Effects of Rhizopus-arrhizus-31-Assisted Pretreatment on the Extraction and Bioactivity of Total Flavonoids from Hibiscus manihot L.;Molecules;2024-02-28

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