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Effects of different thermal processing methods on bioactive components,phenolic compounds,and antioxidant activities of Qingke(highland hull-less barley)
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作者 Qingyue Hong Guangjing Chen +2 位作者 Zhirong Wang Xuhui Chen Jianquan Kan 《Food Science and Human Wellness》 SCIE CSCD 2023年第1期119-129,共11页
Qingke(highland hull-less barley)is a grain replete with substantial nutrients and bioactive ingredients.In this study,we evaluated the effects of boiling(BO),steaming(ST),microwave baking(MB),far-infrared baking(FB),... Qingke(highland hull-less barley)is a grain replete with substantial nutrients and bioactive ingredients.In this study,we evaluated the effects of boiling(BO),steaming(ST),microwave baking(MB),far-infrared baking(FB),steam explosion(SE),and deep frying(DF)on bioactive components,phenolic compounds,and antioxidant activities of Qingke compared with the effects of traditional roast(TR).Results showed that the soluble dietary fiber,beta-glucan and water-extractable pentosans of Qingke in dry heat processes of TR,SE,MB and FB had a higher content compared with other thermal methods and had a better antioxidant activity of hydroxyl radical scavenging and a better reduction capacity,while those in wet heat processes of BO and ST had a better antioxidant activity of ABTS radical scavenging and a better Fe^(2+) chelating ability.DF-and SE-Qingke had a higher content of tocopherol,phenolic,and flavonoid.Overall,6 free phenolic compounds and 12 bound phenolic compounds of Qingke were identified,and free phenolic compounds suffered more damage during thermal processing.Principal component analysis showed that SE had more advantages in retaining and improving the main biological active ingredients of Qingke,and it may be the best method for treating Qingke. 展开更多
关键词 qingke(highland hull-less barley) Thermal processing Antioxidant activity Phenolic compounds Bioactive components
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AADY、生香ADY和液体糖化酶在青稞酒中的应用 被引量:3
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作者 喇录忠 《酿酒科技》 1999年第6期43-45,共3页
通过应用AADY、生香ADY和液体糖化酶 ,减少了用曲量 ,提高了出酒率8%左右 ,青稞酒中的总酯含量提高15.6% ,乙酸乙酯含量提高35.4% 。
关键词 白酒 青稞酒 液体糖化酶 AADY 生香ADY
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