Effect of Dephytinization by Fermentation and Hydrothermal Autoclaving Treatments on the Antioxidant Activity, Dietary Fiber, and Phenolic Content of Oat Bran

Journal of Agricultural and Food Chemistry

Volumn 65, Issue 28, 2017, Pages 5713-5719

  Ozkaya H ^a   Ozkaya B ^a   Duman, B ^a   Turksoy, S ^b  

^a ANKARA UNIVERSITY   (Turkey)

^b HITIT UNIVERSITY   (Turkey)

Author keywords

dephytinization; fermentation process; hydrothermal process; oat bran

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; YEAST;

ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; DEPHYTINIZATION; FERMENTATION PROCESS; HYDROTHERMAL METHODS; HYDROTHERMAL PROCESS; OAT BRAN; PHENOLIC CONTENT;

FERMENTATION;

ANTIOXIDANT; PHENOL DERIVATIVE; PHYTIC ACID;

ANALYSIS; AVENA; CHEMISTRY; DIETARY FIBER; FERMENTATION; HEAT; METABOLISM; MICROBIOLOGY; OXIDATION REDUCTION REACTION; SACCHAROMYCES CEREVISIAE;

ANTIOXIDANTS; AVENA; DIETARY FIBER; FERMENTATION; HOT TEMPERATURE; OXIDATION-REDUCTION; PHENOLS; PHYTIC ACID; SACCHAROMYCES CEREVISIAE;

EID: 85025141388     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.7b01698     Document Type: Article

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