Article

Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings

2008-07-01

Abstract excerpt

The effect of thermal processing via autoclaving on modifications of total phenolics, antioxidant activity and functionality of wheat, buckwheat, corn and oats sprouts and seedlings were investigated. Functionality for type 2 diabetes related α-amylase, α-glucosidase inhibition and levo-dihydroxy phenylalanine (l-DOPA) content, hypertension related angiotensin converting enzyme 1 (ACE) inhibition and ulcer related...

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Literature Corpus work: d333fa41-d30c-5676-8824-9f85865e0f37
DOI: 10.1016/j.ifset.2007.10.004

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