Whole grains and phenolic acids: A review on bioactivity, functionality, health benefits and bioavailability
Cereal grains represent one of the major sources of human food and nowadays, their
production has increased to fulfill the needs of the world's population. Among whole grains …
production has increased to fulfill the needs of the world's population. Among whole grains …
Antioxidant activity/capacity measurement. 1. Classification, physicochemical principles, mechanisms, and electron transfer (ET)-based assays
Because there is no widely adopted “total antioxidant parameter” as a nutritional index for
labeling food and biological fluids, it is desirable to establish and standardize methods that …
labeling food and biological fluids, it is desirable to establish and standardize methods that …
Effect of steam explosion on phenolics and antioxidant activity in plants: A review
F Wan, C Feng, K Luo, W Cui, Z **a, A Cheng - Trends in Food Science & …, 2022 - Elsevier
Background Steam explosion (SE) with its dual effect of high temperature and high pressure
has gradually been applied in food pretreatment. The process of SE treatment involves …
has gradually been applied in food pretreatment. The process of SE treatment involves …
Traditional Foods From Maize (Zea mays L.) in Europe
Maize (Zea mays L.) is one of the major crops of the world for feed, food, and industrial uses.
It was originated in Central America and introduced into Europe and other continents after …
It was originated in Central America and introduced into Europe and other continents after …
Evolution of food antioxidants as a core topic of food science for a century
Antioxidants are among the most studied topics both in the area of food science and
nutrition. Antioxidants were firstly used as just a food preservative, then it was realized that …
nutrition. Antioxidants were firstly used as just a food preservative, then it was realized that …
Synthesis and evaluation of antioxidant and antibacterial behavior of CuO nanoparticles
CuO nanoparticles were synthesized by thermal decomposition methods and characterized
by UV–visible spectroscopy, XRD and TEM analysis. The resultant particles are nearly …
by UV–visible spectroscopy, XRD and TEM analysis. The resultant particles are nearly …
Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels
In this study, the contents of total phenolics, flavonoids, anthocyanins, β-carotene, and lutein
as well as free, conjugated, and insoluble bound phenolic acids were determined in whole …
as well as free, conjugated, and insoluble bound phenolic acids were determined in whole …
Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review
T Wang, F He, G Chen - Journal of Functional Foods, 2014 - Elsevier
Bioactive phenolic compounds in cereal grains are mainly located in the bran fraction and
covalently bound to indigestible polysaccharides. They have very low bioavailability …
covalently bound to indigestible polysaccharides. They have very low bioavailability …
Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results
The comparison between antioxidant capacity values reported by different laboratories is
quite difficult because of substantial differences in sample preparation, extraction of …
quite difficult because of substantial differences in sample preparation, extraction of …
Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut
Epidemiological studies associate whole grain consumption with a reduced risk of many
diseases. This paper focuses on the antioxidant component of cereal dietary fibre starting …
diseases. This paper focuses on the antioxidant component of cereal dietary fibre starting …