Improving phenolic compositions and bioactivity of oats by enzymatic hydrolysis and microbial fermentation
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Functional Foods"
DOI: 10.1016/j.jff.2018.06.008
Abstract: Abstract In the present study, oats were successively hydrolysed by cellulase and fermented with Monascus anka, and the phenolic profiles, antioxidant activities and enzyme inhibition activities of the soluble and insoluble phenolic fractions were investigated.… read more here.
Keywords: soluble insoluble; insoluble phenolic; improving phenolic; enzymatic hydrolysis ... See more keywords
Improving the Phenolic Content of Tempranillo Grapes by Sustainable Strategies in the Vineyard
Sign Up to like & getrecommendations! Published in 2022 at "Plants"
DOI: 10.3390/plants11111393
Abstract: Wine phenolics are of considerable interest due to their implication in the organoleptic appreciation of wines and due to their bioactive functions as antioxidants. In this work, the effects of sustainable strategies in the vineyard,… read more here.
Keywords: sustainable strategies; strategies vineyard; phenolic content; tempranillo ... See more keywords