Effect of steam explosion treatment on barley bran phenolic compounds and antioxidant capacity

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 29, 2012, Pages 7177-7184

  Gong, Lingxiao ^a   Huang, Luolian ^a   Zhang, Ying ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

barley bran; phenolic compounds; Steam explosion; total antioxidant capacity

Indexed keywords

ANTIOXIDANT CAPACITY; BARLEY BRAN; DRY WEIGHT; FERULIC ACIDS; GALLIC ACIDS; METHANOL EXTRACT; OPTIMUM CONDITIONS; P-COUMARIC ACID; PHENOLIC ACIDS; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; PHOTODIODE ARRAY DETECTORS; PRE-TREATMENT; PRETREATMENT PROCESS; RESIDENCE TIME; SOLUBLE FRACTION; STEAM EXPLOSION; STEAM EXPLOSION TREATMENT; TOTAL ANTIOXIDANT CAPACITY; WATER-SOLUBLE CARBOHYDRATES;

CARBOHYDRATES; DIODES; EXPLOSIONS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHANOL; ORGANIC ACIDS; STEAM;

PHENOLS;

ANTIOXIDANT; CARBOHYDRATE; METHANOL; PHENOL DERIVATIVE; PLANT EXTRACT;

ARTICLE; CHEMISTRY; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HORDEUM; ISOLATION AND PURIFICATION; METHODOLOGY; PLANT SEED; WATER VAPOR;

ANTIOXIDANTS; CARBOHYDRATES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD HANDLING; HORDEUM; METHANOL; PHENOLS; PLANT EXTRACTS; SEEDS; STEAM;

HORDEUM;

EID: 84864342056     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf301599a     Document Type: Article

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