Research progress on the effect of biological and non-thermal processing on the content of phenolic compounds and antioxidant activity in cereals and miscellaneous beans
oleh: MA Zhan-qian, ZHAI Xiao-tong, TAN Bin
| Format: | Article |
|---|---|
| Diterbitkan: | The Editorial Office of Food and Machinery 2022-09-01 |
Deskripsi
Bioprocessing and non-thermal processing can improve the quality of cereals and miscellaneous beans, which significantly increase the content of phenols and antioxidant activities. This study systematically reviewed the effects of bioprocessing and non-thermal processing on phenolic compounds and antioxidant activities of cereal and soybean, and prospected the key research ideas for further development of cereal and soybean processing.