The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation with Bacillus subtilis - Zhang, Ping; Zhang, Jialan; Li, Li; Gu, Tong; Chen, Suo; Wang, Jinsong; Gao, Mengxiang (Foods, 2025)
Keywords: Acids; Amino acids; Analysis; antioxidant activity; Antioxidants; Bacillus subtilis; Bioavailability; Bioflavonoids; Biological activity; bound phenolics; Calorimetry; carbohydrate-hydrolyzing enzymes; Carbohydrates; Caustic soda; Cellular structure; Cellulase; Chemical bonds; cornmeal; Differential scanning calorimetry; Enzymatic activity; Enzymes; Fermentation; Fermented food; Flavones; Flavonoids; Food matrix; Food processing; Fourier transforms; Glucosidase; Infrared analysis; Infrared spectroscopy; Microorganisms; Phenolic acids; Phenols; Polyphenols; Product introduction; Scanning electron microscopy; X-ray diffraction; Xylanase; β-Glucosidase; China; Japan; bound phenolics; fermentation; cornmeal; carbohydrate-hydrolyzing enzymes; Bacillus subtilis; antioxidant activity