Wheat and Oat Brans as Sources of Polyphenol Compounds for Development of Antioxidant Nutraceutical Ingredients.

Martín-Diana, Ana Belén; García-Casas, María Jesús; Martínez-Villaluenga, Cristina; Frías, Juana; Peñas, Elena; Rico, Daniel

Martín-Diana, Ana Belén; García-Casas, María Jesús; Martínez-Villaluenga, Cristina; Frías, Juana; Peñas, Elena; Rico, Daniel.

Afiliación

Martín-Diana AB; Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, Ctra. Burgos Km. 119, 47071 Valladolid, Spain.
García-Casas MJ; Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, Ctra. Burgos Km. 119, 47071 Valladolid, Spain.
Martínez-Villaluenga C; Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.
Frías J; Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.
Peñas E; Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.
Rico D; Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, Ctra. Burgos Km. 119, 47071 Valladolid, Spain.

Foods ; 10(1)2021 Jan 07.

Article en En | MEDLINE | ID: mdl-33430507

Palabras clave

antioxidant; bran; ferulic acid; glycemic index; lignin; oat; wheat

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: España