Comparative assessment of functional properties, free and bound phenolic profile, antioxidant activity, and in vitro bioaccessibility of rye bran and its insoluble dietary fiber-Reference-Cited by-同舟云学术

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Comparative assessment of functional properties, free and bound phenolic profile, antioxidant activity, and in vitro bioaccessibility of rye bran and its insoluble dietary fiber

Published:2020-08-04 Issue:10 Volume:44 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J. Food Biochem.

Author:

Iftikhar Maryam¹^ORCID,Zhang Huijuan¹,Iftikhar Asra²,Raza Ali¹,Khan Majid¹,Sui Miao¹,Wang Jing¹

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, China‐Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives Beijing Technology & Business University Beijing China

2. Department of Pharmacy Faculty of Pharmaceutical sciences The University of Faisalabad (TUF) Faisalabad Pakistan

Funder

Beijing Municipal Science and Technology Commission

National Natural Science Foundation of China

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13388

Reference48 articles.

1. Bound phenolics in foods, a review

2. Antioxidant Activity of Grains

3. Rye Dietary Fiber

4. Dietary fibers and associated phytochemicals in cereals

5. Wheat bran particle size influence on phytochemical extractability and antioxidant properties

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploring a maize-derived dietary fiber-phenolic acid complex with prebiotic effects;Food Chemistry;2024-12

2. Antioxidant dietary fibre: A structure-function journey;Trends in Food Science & Technology;2024-01

3. Molecular Mechanisms and Applications of Polyphenol-Protein Complexes with Antioxidant Properties: A Review;Antioxidants;2023-08-08

4. An Environmentally Friendly Approach for the Release of Essential Fatty Acids from Cereal By-Products Using Cellulose-Degrading Enzymes;Biology;2022-05-08

5. Rye Flour and Rye Bran: New Perspectives for Use;Processes;2022-02-01

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