Valorization of Heat-Treated Brewers' Spent Grain Through the Identification of Bioactive Phenolics by UPLC-PDA and Evaluation of Their Antioxidant Activities

Thermal processing not only disrupts cell membranes and cell walls, but also cleaves covalent bonds releasing low molecular phenolic. This study examined the impact of various heat treatments (100, 140, and 160°C) on the composition of phenolic acids and antioxidant activities in extracts obtained f...

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Detalles Bibliográficos
Autores principales: Rahman, Md. Jiaur, Malunga, Lovemore Nkhata, Eskin, Michael, Eck, Peter, Thandapilly, Sijo Joseph, Thiyam-Hollander, Usha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8076555/
https://www.ncbi.nlm.nih.gov/pubmed/33928110
http://dx.doi.org/10.3389/fnut.2021.634519

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8076555/
https://www.ncbi.nlm.nih.gov/pubmed/33928110
http://dx.doi.org/10.3389/fnut.2021.634519

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