Effect of processing on the release of phenolic compounds and antioxidant activity during in vitro digestion of hulless barley

Effect of processing on the release of phenolic compounds and antioxidant activity during in vitro digestion of hulless barley

Hulless barley contains phenolic compounds and possesses various antioxidant activities. To clarify the effects of thermal processing and in vitro digestion on the release of phenolic compounds in hulless barley, we studied the phenolic components and antioxidant activities of hulless barley after s...

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Bibliographic Details
Main Authors: Zhuoya Xiang, Junlin Deng, Kaijun Yang, Yongqing Zhu, Chen Xia, Jian Chen, Tinghui Liu
Format: Article
Language:English
Published: Elsevier 2021-12-01
Series:Arabian Journal of Chemistry
Subjects:
Hulless barley
Processing
In vitro digestion
Phenolic compounds
Antioxidant activities
Online Access:http://www.sciencedirect.com/science/article/pii/S1878535221004627

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http://www.sciencedirect.com/science/article/pii/S1878535221004627

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