Liberation of insoluble-bound phenolics from lentil hull matrices as affected by Rhizopus oryzae fermentation: Alteration in phenolic profiles and their inhibitory capacities against low-density lipoprotein (LDL) and DNA oxidation.
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DOI: 10.1016/j.foodchem.2021.130275
Abstract: Fermentation is an effective non-thermal food processing operation used for enhancing the nutritional and functional properties of food. HPLC-ESI-MS/MS analysis and inhibitory capacity of the soluble- and insoluble-bound phenolics in lentil hulls in retarding the… read more here.
Keywords: phenolics lentil; bound phenolics; fermentation; insoluble bound ... See more keywords