STUDY OF ANTIOXIDANT AND PREBIOTIC PROPERTIES OF XYLOOLIGOSACCHARIDES AND POFYPHENOLS FROM SECONDARY BIOPRODUCTS OF CEREAFS

STUDY OF ANTIOXIDANT AND PREBIOTIC PROPERTIES OF XYLOOLIGOSACCHARIDES AND POFYPHENOLS FROM SECONDARY BIOPRODUCTS OF CEREAFS

Novel biotechnological approaches are suggested for the processing of cereal by-products into functional food concentrates: dietary fiber, polyphenols and xylooligosaccharides (XOS). The study shows a complex biotechnology of oat, wheat and rye bran biotransformation into functional ingredients with...

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Bibliographic Details
Main Authors: D. R. Zyaitdinov, A. V. Evteev, A. V. Bannikova
Format: Article
Language:Russian
Published: North-Caucasus Federal University 2022-08-01
Series:Современная наука и инновации
Subjects:
polyphenols
prebiotics
xylooligosaccharides
secondary products of grain processing
Online Access:https://msi.elpub.ru/jour/article/view/228
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