Effects of enzymolysis and fermentation on the antioxidant activity and functional components of a coarse cereal compound powder based on principal component analysis and microstructure study

ABSTRACT: In this study, a coarse cereal compound powder (CCCP) was prepared through enzymolysis, fermentation, and joint treatment with 10 coarse cereal types as raw materials. Using 10 evaluation indices, namely the scavenging capacity of 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH•), 2,2′‐azino‐bis‐(3‐et...

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Detalles Bibliográficos
Autores principales: Chen, Yue, Chen, Lan, Xiao, Zhigang, Gao, Lu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Food Microbiology and Safety
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9544778/
https://www.ncbi.nlm.nih.gov/pubmed/35762634
http://dx.doi.org/10.1111/1750-3841.16217

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9544778/
https://www.ncbi.nlm.nih.gov/pubmed/35762634
http://dx.doi.org/10.1111/1750-3841.16217

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