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...

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Bibliográfalaš dieđut
Eará dahkkit:	Sani Ismaila Muhammad, Iqbal Shahid, Chan Kim Wei, Ismail Maznah, Molecular Diversity Preservation International (MDPI)
Materiálatiipa:	Girji
Giella:	eaŋgalasgiella
Fáttát:	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
Liŋkkat:	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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