A study of the ability of bioactive extracts from brewers' spent grain to enhance the antioxidant and immunomodulatory potential of food formulations following in vitro digestion-Reference-Cited by-同舟云学术

A study of the ability of bioactive extracts from brewers' spent grain to enhance the antioxidant and immunomodulatory potential of food formulations following in vitro digestion

Published:2015-02-11 Issue:2 Volume:66 Page:230-235
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

McCarthy Aoife L.¹,O'Callaghan Yvonne C.¹,Connolly Alan²,Piggott Charles O.²,FitzGerald Richard J.²,O'Brien Nora M.¹

Affiliation:

1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland and

2. Department of Life Sciences, University of Limerick, Limerick, Ireland

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.3109/09637486.2014.979314

Reference27 articles.

1. Fortification of yoghurts with grape (Vitis vinifera) seed extracts

2. Characterisation of protein-rich isolates and antioxidative phenolic extracts from pale and black brewers' spent grain

3. In vitro α-glucosidase, angiotensin converting enzyme and dipeptidyl peptidase-IV inhibitory properties of brewers' spent grain protein hydrolysates

4. Increasing espresso coffee brew antioxidant capacity using phenolic extract recovered from hazelnut skin waste

5. Incorporation of functional ingredients into foods

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