Improving phenolic compositions and bioactivity of oats by enzymatic hydrolysis and microbial fermentation-Reference-Cited by-同舟云学术

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Improving phenolic compositions and bioactivity of oats by enzymatic hydrolysis and microbial fermentation

Published:2018-08 Issue: Volume:47 Page:512-520
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Bei Qi,Chen Gong,Liu Yan,Zhang Yuan,Wu Zhenqiang

Funder

Major Project on Synergy Innovation in Enterprise-University-Institute of Guangzhou, China

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference39 articles.

1. Bound phenolics in foods, a review;Acosta-Estrada;Food Chemistry,2014

2. Soybean phenolic-rich extracts inhibit key-enzymes linked to type 2 diabetes (α-amylase and α-glucosidase) and hypertension (angiotensin I converting enzyme) in vitro;Ademiluyi;Experimental and Toxicologic Pathology,2013

3. Inhibitory activities of cyanidin and its glycosides and synergistic effect with acarbose against intestinal α-glucosidase and pancreatic α-amylase;Akkarachiyasit;International Journal of Molecular Sciences,2010

4. In Vitro potential of ascophyllum nodosum phenolic antioxidant-mediated α-glucosidase and α-amylase inhibition;Apostolidis;Journal of Food Science,2010

5. Enzymatic action mechanism of phenolic mobilization in oats (Avena sativa L.) during solid-state fermentation with Monascus anka;Bei;Food Chemistry,2018

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