Antioxidant properties of certain cereals as affected by food-grade bacteria fermentation

Journal of Bioscience and Bioengineering

Volumn 117, Issue 4, 2014, Pages 449-456

  Wang, Chung Yi ^a   Wu, Sz Jie ^b   Shyu, Yuan Tay ^c  

^a FOOD INDUSTRY RESEARCH AND DEVELOPMENT INSTITUTE   (Taiwan)

^b CHINA UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^c NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Antioxidant activity; Bacillus; Cereals; Fermentation; Lactobacillus

Indexed keywords

ANTIOXIDANTS; BACILLI; BACTERIA; BACTERIOLOGY; CYTOTOXICITY; FRUITS; SEED;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; CEREALS; FERMENTATION PROCESS; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; NUTRITIONAL IMPROVEMENT; REACTIVE OXYGEN SPECIES;

FERMENTATION;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ADLAY EXTRACT; AESCULUS HIPPOCASTANUM EXTRACT; FLAVONOID; LOTUS EXTRACT; PHENOL DERIVATIVE; PLANT EXTRACT; REACTIVE OXYGEN METABOLITE; UNCLASSIFIED DRUG; WALNUT EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; BACILLUS SUBTILIS; CEREAL; CONTROLLED STUDY; CYTOTOXICITY; DPPH RADICAL SCAVENGING ASSAY; DRUG DETERMINATION; FERMENTATION; FERMENTED PRODUCT; IC 50; IRON CHELATION; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; MACROPHAGE; NONHUMAN;

BACILLUS SUBTILIS; JUGLANS; LACTOBACILLUS; LACTOBACILLUS PLANTARUM;

ANTIOXIDANT ACTIVITY; BACILLUS; CEREALS; FERMENTATION; LACTOBACILLUS;

ANTIOXIDANTS; BACILLUS SUBTILIS; BIPHENYL COMPOUNDS; CEREALS; FERMENTATION; FLAVONOIDS; FOOD-PROCESSING INDUSTRY; FUNCTIONAL FOOD; INHIBITORY CONCENTRATION 50; IRON CHELATING AGENTS; LACTOBACILLUS PLANTARUM; LIPOPOLYSACCHARIDES; MACROPHAGES; OXIDATION-REDUCTION; PHENOLS; PICRATES; PLANT EXTRACTS; REACTIVE OXYGEN SPECIES;

EID: 84895882720     PISSN: 13891723     EISSN: 13474421     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2013.10.002     Document Type: Article

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