Fermented pearl millet (Pennisetum glaucum) with in vitro DNA damage protection activity, bioactive compounds and antioxidant potential

Food Research International

Volumn 100, Issue , 2017, Pages 204-210

  Salar, Raj Kumar ^a   Purewal, Sukhvinder Singh ^a   Sandhu, Kawaljit Singh ^a  

^a CHAUDHARY DEVI LAL UNIVERSITY   (India)

Author keywords

Antioxidant potential; Aspergillus sojae; DNA damage protection; Pennisetum glaucum; Solid state fermentation

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; ASPERGILLUS; DNA; FERMENTATION; HEAT TREATMENT; TANNINS;

ANTIOXIDANT POTENTIAL; BIOACTIVE COMPOUNDS; DNA DAMAGES; FERMENTATION PERIODS; PEARL MILLET CULTIVARS; PENNISETUM GLAUCUM; QUALITATIVE AND QUANTITATIVE ANALYSIS; SOLID-STATE FERMENTATION;

GEMS;

AMYLASE; ANTIOXIDANT; ASCORBIC ACID; BETA GLUCOSIDASE; COUMARIC ACID; GALLIC ACID; PHENOL DERIVATIVE; TANNIN DERIVATIVE; XYLAN 1,4 BETA XYLOSIDASE;

ASPERGILLUS; DNA DAMAGE; FERMENTATION; FOOD HANDLING; HEAT; METABOLISM; PENNISETUM; PRINCIPAL COMPONENT ANALYSIS;

ALPHA-AMYLASES; ANTIOXIDANTS; ASCORBIC ACID; ASPERGILLUS; BETA-GLUCOSIDASE; COUMARIC ACIDS; DNA DAMAGE; FERMENTATION; FOOD HANDLING; GALLIC ACID; HOT TEMPERATURE; PENNISETUM; PHENOLS; PRINCIPAL COMPONENT ANALYSIS; TANNINS; XYLOSIDASES;

EID: 85028348660     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.08.045     Document Type: Article

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