Article ID Journal Published Year Pages File Type
10538870 Food Chemistry 2012 6 Pages PDF
Abstract
► In this study, we used carbohydrases to release reducing sugar and phenols. ► We found that enzymes increased the amount of reducing sugar. ► Enzyme also increased total soluble phenolic content of samples. ► Samples treated with carbohydrases had high antioxidants.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Role of carbohydrases on the release of reducing sugar, total phenolics and on antioxidant properties of oat bran
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