Bound phenolic compounds of whole cereal grains as a functional food component: part two

Bound phenolic compounds of whole cereal grains as a functional food component: part two

Since they are eaten regularly, cereals based food make a significant contribution to the daily energy intake, meanwhile in whole-grain form they contribute to higher micronutrients intake that refined cereal products. The bound phenolic compounds, which are accumulated in cereal bran, play a key r...

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Bibliographic Details
Main Author: Petra TERPINC
Format: Article
Language:English
Published: University of Ljubljana Press (Založba Univerze v Ljubljani) 2019-12-01
Series:Acta Agriculturae Slovenica
Subjects:
whole-grain cereal products
hydrolysis of bound phenolic compounds
bioavailability of phenolic compounds
germination
fermentation
functional foods
Online Access:https://journals.uni-lj.si/aas/article/view/12883

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