Bound phenolics in rice bran dietary fibre released by different chemical hydrolysis methods: content, composition and antioxidant activities-Reference-Cited by-同舟云学术

Bound phenolics in rice bran dietary fibre released by different chemical hydrolysis methods: content, composition and antioxidant activities

Published:2022-06-27 Issue:9 Volume:57 Page:5909-5916
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Zhao Guanghe¹²^ORCID,Zhang Ruifen¹^ORCID,Dong Lihong¹,Liu Lei³,Huang Fei¹,Jia Xuchao¹,Deng Mei¹,Chi Jianwei¹,Ma Yongxuan¹,Chen Yanxia¹,Ma Qin¹,Zhang Mingwei¹

Affiliation:

1. Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangzhou 510610 China

2. Life Sciences of College Guangxi Normal University Guilin 541006 China

3. School of Biotechnology and Health Sciences Wuyi University Jiangmen 529020 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15915

Reference29 articles.

1. Bound phenolics in foods, a review

2. Antioxidant Activity of Grains

3. Analysis of polyphenols in cereals may be improved performing acidic hydrolysis: A study in wheat flour and wheat bran and cereals of the diet

4. Analytical methodologies for quantification of ferulic acid and its oligomers

5. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

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