Effect of acid and base catalyzed hydrolysis on the yield of phenolics and antioxidant activity of extracts from germinated brown rice (GBR)

Effect of acid and base catalyzed hydrolysis on the yield of phenolics and antioxidant activity of extracts from germinated brown rice (GBR)

En la l͠tima dčada, el arroz integral germinado (germinated brown rice, GBR) ha llamado mucho la atencin̤ como agente nutracǔtico promotor de la salud. Adems̀ de sus aplicaciones en investigaciones sobre alimentos funcionales y nutracǔticos, se han conducido otras sobre su papel en la prevencin̤...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Awduron Eraill: Sani Ismaila Muhammad, Iqbal Shahid, Chan Kim Wei, Ismail Maznah, Molecular Diversity Preservation International (MDPI)
Fformat: Llyfr
Iaith:Saesneg
Pynciau:
Industrias alimenticias
Alimentos
Tecnologa̕ de alimentos
Food industry and trade
Food
Food technology
Alimentos funcionales
Hidrl̤isis
Actividad antioxidante
Arroz integral germinado
Fenoles
FRAP
Depuracin̤ de radicales DPPH
Depuracin̤ de radicales ABTS
Functional foods
Hydrolysis
Antioxidant activity
Germinated brown rice
Phenolics
DPPH radical scavenging
ABTS radical cation scavenging
Mynediad Ar-lein:Effect of acid and base catalyzed hydrolysis on the yield of phenolics and antioxidant activity of extracts from germinated brown rice (GBR)
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Effect of acid and base catalyzed hydrolysis on the yield of phenolics and antioxidant activity of extracts from germinated brown rice (GBR)

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