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

作者：Qingyue Hong;Guangjing Chen;Zhirong Wang;Xuhui Chen;Jianquan Kan

作者单位：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,ChinaFood and Pharmaceutical Engineering Institute,Guiyang University,Guiyang 550005,ChinaCollege 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,ChinaCollege 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,ChinaCollege 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

分类：轻工业

中文关键词：Qingke(highland hull-less barley)Thermal processingAntioxidant activityPhenolic compoundsBioactive components

刊名：《食品科学与人类健康(英文)》 2023 (1)

页码/页数：P.119-129,11

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

DOI：10.1016/j.fshw.2022.07.030