STUDY OF ANTIOXIDANT AND PREBIOTIC PROPERTIES OF XYLOOLIGOSACCHARIDES AND POFYPHENOLS FROM SECONDARY BIOPRODUCTS OF CEREAFS
https://doi.org/10.37493/2307-910X.2020.3.7
Abstract
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 antioxidant and prebiotic properties.
About the Authors
D. R. Zyaitdinov
Saratov State Agrarian University
Russian Federation
Russian Federation
A. V. Evteev
Saratov State Agrarian University
Russian Federation
Russian Federation
A. V. Bannikova
Saratov State Agrarian University
Russian Federation
Russian Federation
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Review
For citations:
Zyaitdinov D.R., Evteev A.V., Bannikova A.V. STUDY OF ANTIOXIDANT AND PREBIOTIC PROPERTIES OF XYLOOLIGOSACCHARIDES AND POFYPHENOLS FROM SECONDARY BIOPRODUCTS OF CEREAFS. Modern Science and Innovations. 2020;(3):50-58. (In Russ.) https://doi.org/10.37493/2307-910X.2020.3.7
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