Improved bioaccessibility of phenolics and antioxidant activity of glutinous rice and its fermented Chinese rice wine by simultaneous extrusion and enzymatic hydrolysis

Improved bioaccessibility of phenolics and antioxidant activity of glutinous rice and its fermented Chinese rice wine by simultaneous extrusion and enzymatic hydrolysis

The effect of simultaneous extrusion and enzymatic hydrolysis on the phenolics and antioxidant activities of glutinous rice and further fermented Chinese rice wine was investigated. Great modification on rice properties (water absorption/solubility index) related to higher total phenolic content (TP...

Full description

Bibliographic Details
Main Authors: Enbo Xu, Zhengzong Wu, Jie Long, Fang Wang, Xueming Xu, Zhengyu Jin, Aiquan Jiao
Format: Article
Language:English
Published: Elsevier 2015-08-01
Series:Journal of Functional Foods
Subjects:
Extrusion
Enzymatic hydrolysis
Phenolics
Antioxidant activity
Rice properties
Chinese rice wine
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464615002704

Internet

http://www.sciencedirect.com/science/article/pii/S1756464615002704

Similar Items