Effect of enzyme pretreatment in the ultrasound assisted extraction of finger millet polyphenols
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03672-2.pdf
Reference37 articles.
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2. Ajila CM, Brar SK, Verma M, Tyagi RD, Godbout S, Valéro JR (2011) Extraction and analysis of polyphenols: recent trends. Crit Rev Biotechnol 31:227–249. https://doi.org/10.3109/07388551.2010.513677
3. Annegowda HV, Bhat R, Min-Tze L, Karim AA, Mansor SM (2011) Influence of sonication treatments and extraction solvents on the phenolics and antioxidants in star fruits. J Food Sci Technol 49:510–514. https://doi.org/10.1007/s13197-011-0435-8
4. Antony U, Chandra TS (1999) Enzymatic treatment and use of starters for the nutrient enhancement in fermented flour of red and white varieties of finger millet (Eleusine coracana). J Agric Food Chem 47:2016–2019. https://doi.org/10.1021/jf980564a
5. Ayyappan P, Yuvaraj SS, Sonaimuthu S, Antony A (2017) Characterization of xylan from rice bran and finger millet seed coat for functional food applications. J Cereal Sci 75:296–305. https://doi.org/10.1016/j.jcs.2017.03.032
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