Effect of fermentation on the antioxidant activity in plant-based foods

Food Chemistry

Volumn 160, Issue , 2014, Pages 346-356

  Hur, Sun Jin ^a   Lee, Seung Yuan ^a   Kim, Young Chan ^b   Choi, Inwook ^b   Kim, Geun Bae ^a  

^a Chung Ang University   (South Korea)

^b Korea Food Research Institute   (South Korea)

Author keywords

Antioxidative activity; Fermentation; Plant based foods

Indexed keywords

CHELATION; FERMENTATION; FREE RADICALS; METAL IONS;

ANTI OXIDATIVE ACTIVITY; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT COMPOUNDS; HYDROLYSIS REACTION; METAL-ION CHELATION; PHENOLIC COMPOUNDS; PLANT CELL WALL; STRUCTURAL BREAKDOWN;

ANTIOXIDANTS;

AGLYCONE; AMYLASE; ANTIOXIDANT; ASCORBIC ACID; CATECHIN; CHELATING AGENT; DEHYDROASCORBIC ACID; FLAVONOID; FREE RADICAL; GLUCOSIDE; HYDROGEN; METAL ION; PHENOL DERIVATIVE; PROTEINASE; RADICAL; SINGLET OXYGEN;

ANTIOXIDANT ACTIVITY; CEREAL; CHELATION; DEGRADATION; ENVIRONMENTAL PARAMETERS; ENZYME ACTIVITY; FERMENTATION; FOOD CROP; HYDROLYSIS; LACTIC ACID BACTERIUM; LACTOBACILLUS; LIPID BILAYER; LIPID OXIDATION; LIPID PEROXIDATION; MICROBIAL GROWTH; NONHUMAN; OXIDATIVE STRESS; PH; PLANT CELL; PROTON TRANSPORT; REVIEW; BACTERIUM; CHEMISTRY; EDIBLE PLANT; FOOD CONTROL; METABOLISM; MICROBIOLOGY;

ANTIOXIDANTS; BACTERIA; FERMENTATION; FOOD MICROBIOLOGY; PLANTS, EDIBLE;

EID: 84898959325     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.112     Document Type: Review

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