Effect of steam explosion treatment on barley bran phenolic compounds and antioxidant capacity.

@article{Gong2012EffectOS,
  title={Effect of steam explosion treatment on barley bran phenolic compounds and antioxidant capacity.},
  author={Lingxiao Gong and Luolian Huang and Ying Zhang},
  journal={Journal of agricultural and food chemistry},
  year={2012},
  volume={60 29},
  pages={7177-84}
}
A steam explosion pretreatment process followed by methanol extraction has been applied for releasing and extracting phenolic compounds, as well as other effective components, from barley bran. The steam explosion treatment was performed at different temperatures ranging from 210 to 250 °C, with a residence time of 30 s. The effect of residence time was… CONTINUE READING