The effect of malting on phenolic compounds and radical scavenging activity in grains and breakfast cereals

ABSTRACT: Breakfast cereals are popular grain foods and sources of polyphenols. Malting alters polyphenol content and activity; however, effects are varied. The total polyphenol content (TPC), radical scavenging activity (RSA), and polyphenol profile were analyzed in unmalted and malted grains (whea...

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Detalles Bibliográficos
Autores principales: Vingrys, Kristina, Mathai, Michael, Ashton, John F., Stojanovska, Lily, Vasiljevic, Todor, McAinch, Andrew J., Donkor, Osaana N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Health, Nutrition, and Food
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9805235/
https://www.ncbi.nlm.nih.gov/pubmed/35998111
http://dx.doi.org/10.1111/1750-3841.16271

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9805235/
https://www.ncbi.nlm.nih.gov/pubmed/35998111
http://dx.doi.org/10.1111/1750-3841.16271

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