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Effects of different thermal processing methods on bioactive components,phenolic compounds,and antioxidant activities of Qingke(highland hull-less barley)

Qingyue Hong Guangjing Chen Zhirong Wang Xuhui Chen Jianquan Kan

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.119-129,11.

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.119-129,11.DOI:10.1016/j.fshw.2022.07.030

Effects of different thermal processing methods on bioactive components,phenolic compounds,and antioxidant activities of Qingke(highland hull-less barley)

Qingyue Hong ¹Guangjing Chen ²Zhirong Wang ¹Xuhui Chen ¹Jianquan Kan¹

作者信息

1. College of Food Science,Southwest University,Chongqing 400715,China Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and Preservation(Chongqing),Ministry of Agriculture,Chongqing 400715,China Chinese-Hungarian Cooperative Research Centre for Food Science,Chongqing 400715,China
2. Food and Pharmaceutical Engineering Institute,Guiyang University,Guiyang 550005,China
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摘要

关键词

Qingke(highland hull-less barley)/Thermal processing/Antioxidant activity/Phenolic compounds/Bioactive components

分类

轻工纺织

引用本文复制引用

Qingyue Hong,Guangjing Chen,Zhirong Wang,Xuhui Chen,Jianquan Kan..Effects of different thermal processing methods on bioactive components,phenolic compounds,and antioxidant activities of Qingke(highland hull-less barley)[J].食品科学与人类健康(英文),2023,12(1):P.119-129,11.

基金项目

financially supported by the 2018 annual three gorges follow-up research project of the three gorges office of the State Council (YYNY-2017-01) （YYNY-2017-01）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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