Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran
نویسندگان
چکیده
منابع مشابه
Extraction and antioxidant activity of phenolic compounds from wheat bran treated by steam explosion
Purpose: To use response surface methodology to optimize the extraction of the phenolic compounds in wheat bran treated by steam explosion, and to determine the antioxidant activity of the extract obtained. Methods: By using response surface methodology, the effects of extraction time, methanol concentration, liquid/solid and temperature were studied and optimized. 2,2-Diphenyl-1-(2,4,6trinitro...
متن کاملGastrointestinal implications in the rat of wheat bran, oat bran and pea fibre.
The gastrointestinal (GI) effects of three different dietary fibre (DF) sources: wheat bran (WB), oat bran (OB) and pea fibre (PF), were compared with a low-fibre diet in a 4-week trial with rats (initial bodyweight 210 g). The DF sources varied widely in chemical composition, solubility and water-holding properties, and particle size. The DF sources were mixed into diets to comprise the same a...
متن کاملDiets enriched in oat bran or wheat bran temporally and differentially alter the composition of the fecal community of rats.
A clear understanding of how diet alters gastrointestinal communities is important given the suggested link between gut community composition and a wide variety of disease pathologies. To characterize this link for commonly consumed dietary fiber sources, we investigated the change in the fecal community of rats fed diets containing 5% nonnutritive fiber (control), 3% (wt:wt) oat bran plus 2% n...
متن کاملExcretion of Avenanthramides, Phenolic Acids and their Major Metabolites Following Intake of Oat Bran
SCOPE Wholegrain has been associated with reduced chronic disease mortality, with oat intake particularly notable for lowering blood cholesterol and glycemia. To better understand the complex nutrient profile of oats, we studied urinary excretion of phenolic acids and avenanthramides after ingestion of oat bran in humans. METHODS AND RESULTS After a 2-d (poly)phenol-low diet, seven healthy me...
متن کاملBran in Bread: Effects of Particle Size and Level of Wheat and Oat Bran on Mixing, Proving and Baking
The effects of adding wheat and oat bran, at different levels and milled to varying particle size ranges, to dough formulations were investigated, with respect to aeration and dough development during mixing, expansion during proving and fi nal baked loaf characteristics. Addition of bran reduced the density of the dough at the end of mixing, largely because of the increased water absorption, w...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Biomolecules
سال: 2019
ISSN: 2218-273X
DOI: 10.3390/biom10010021