Phenolic compounds and antioxidant properties of arabinoxylan hydrolysates from defatted rice bran

Journal of the Science of Food and Agriculture

Volumn 98, Issue 1, 2018, Pages 140-146

  Yuwang, Prachit ^a   Sulaeva, Irina ^b   Hell, Johannes ^b   Henniges, Ute ^b   Böhmdorfer, Stefan ^b   Rosenau, Thomas ^b   Chitsomboon, Benjamart ^a   Tongta, Sunanta ^a  

^a SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

^b UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

arabinoxylan hydrolysates; cell based antioxidant activity; chemical based antioxidant activities; phenolic acids; rice bran

Indexed keywords

ANTIOXIDANT; ARABINOXYLAN; FAT; PHENOL DERIVATIVE; PLANT EXTRACT; XYLAN;

CHEMISTRY; ENZYMOLOGY; ORYZA; PLANT SEED;

ANTIOXIDANTS; FATS; ORYZA; PHENOLS; PLANT EXTRACTS; SEEDS; XYLANS;

EID: 85034233706     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.8448     Document Type: Article

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