Приказ основних података о документу

dc.creatorĐorđević, Tijana M.
dc.creatorŠiler-Marinković, Slavica
dc.creatorDimitrijević-Branković, Suzana
dc.date.accessioned2021-03-10T11:17:51Z
dc.date.available2021-03-10T11:17:51Z
dc.date.issued2010
dc.identifier.issn0308-8146
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/1621
dc.description.abstractThe influence of fermentation by two types of microorganisms (lactic acid bacteria Lactobacillus rhamnosus, and yeast Saccharomyces cerevisiae) on antioxidant activities and total phenolics of 4 cereals, namely buckwheat, wheat germ, barley and rye, was determined and compared with those of their unfermented counterparts. The total phenolic content (TPC), determined by the Folin-Ciocalteu method, increased upon fermentation. Antioxidant activities (AOA) were assessed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity, ferric ion-reducing antioxidant power (FRAP) and thiobarbituric acid (TBA) methods. The presence of those microorganisms was more or less important for enhanced levels of antioxidant activity. Thus fermentation offers a tool to further increase the bioactive potential of cereal products.en
dc.publisherElsevier Sci Ltd, Oxford
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectCerealsen
dc.subjectFermentationen
dc.subjectTotal phenolic content (TPC)en
dc.subjectAntioxidant activityen
dc.subjectDPPHen
dc.subjectFRAPen
dc.subjectTBA testen
dc.titleEffect of fermentation on antioxidant properties of some cereals and pseudo cerealsen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage963
dc.citation.issue3
dc.citation.other119(3): 957-963
dc.citation.rankaM21
dc.citation.spage957
dc.citation.volume119
dc.identifier.doi10.1016/j.foodchem.2009.07.049
dc.identifier.scopus2-s2.0-70449523091
dc.identifier.wos000272436200016
dc.type.versionpublishedVersion


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Приказ основних података о документу