Phytochemical profiles and antioxidant activity of processed brown rice products

•Processing had significant effect on soluble conjugated phenolics of brown rice.•Processing decreased antioxidant activity of soluble conjugated phenolics.•Textured rice and rice noodle had more bound phenolics than brown rice.•Textured rice and rice noodle had higher bound antioxidant activities....

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Veröffentlicht in:	Food chemistry 2017-10, Vol.232, p.67-78
Hauptverfasser:	Gong, Er Sheng, Luo, Shunjing, Li, Tong, Liu, Chengmei, Zhang, Guowen, Chen, Jun, Zeng, Zicong, Liu, Rui Hai
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant activity Antioxidants Food Handling Humans Oryza - chemistry Oxidation-Reduction Phenolics Phenols Phytochemicals Processing Whole grains
Online-Zugang:	Volltext
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