Bound Polyphenols from Insoluble Dietary Fiber of Defatted Rice Bran by Solid-State Fermentation with Trichoderma viride: Profile, Activity, and Release Mechanism-Reference-Cited by-同舟云学术

Bound Polyphenols from Insoluble Dietary Fiber of Defatted Rice Bran by Solid-State Fermentation with Trichoderma viride: Profile, Activity, and Release Mechanism

Published:2021-04-27 Issue:17 Volume:69 Page:5026-5039
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Xie Jiayan¹,Liu Shuai¹,Dong Ruihong¹,Xie Jianhua¹,Chen Yi¹,Peng Guanyi¹,Liao Wang¹,Xue Puyou¹,Feng Lei¹,Yu Qiang¹^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China

Funder

Key Research and Development Program of Jiangxi Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c00752

Reference46 articles.

1. A Comparison of the Chemical Composition, In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds from Rice Bran and Its Dietary Fibres

2. Particle size of insoluble dietary fiber from rice bran affects its phenolic profile, bioaccessibility and functional properties

3. Isolation, identification and antioxidant activity of bound phenolic compounds present in rice bran