Effect of steam explosion-assisted extraction on phenolic acid profiles and antioxidant properties of wheat bran

文献类型： 外文期刊

第一作者： Liu, Liya

作者： Liu, Liya;Zhao, Mengli;Liu, Xingxun;Zhong, Kui;Tong, Litao;Zhou, Xianrong;Zhou, Sumei

作者机构：

关键词： steam explosion;wheat bran;phenolic compounds;antioxidant

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： BACKGROUND: The majority of phenolic acids in wheat bran are bound to the cell walls. Hence, a high proportion of phenolic acids cannot be extracted with conventional extraction methods. This study aimed to investigate the efficiency of steam explosion pre-treatment in increasing the extractability of phenolic compounds from wheat bran.

分类号： S

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