The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking Treatment

The aim of this study was to investigate the effect of Improved Extrusion Cooking Treatment (IECT) on the phenolics and its bioaccessibility in cereals, represented by brown rice, wheat, and oat. Data showed that total phenolic content and total antioxidant activity in free form were significantly d...

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Detalles Bibliográficos
Autores principales: Zeng, Zicong, Liu, Chengmei, Luo, Shunjing, Chen, Jun, Gong, Ersheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4981441/
https://www.ncbi.nlm.nih.gov/pubmed/27513581
http://dx.doi.org/10.1371/journal.pone.0161086

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4981441/
https://www.ncbi.nlm.nih.gov/pubmed/27513581
http://dx.doi.org/10.1371/journal.pone.0161086

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