Author:
Oniszczuk Anna,Wójtowicz Agnieszka,Oniszczuk Tomasz,Olech Marta,Nowak Renata,Wojtunik Karolina,Klimek Magdalena,Krawczyk Wojciech,Hajnos Mieczysław
Abstract
AbstractExtrusion-cooking of plant materials may enhance antioxidant activity and improve health benefits. Selected antioxidant polyphenols in extruded corn gruels enriched with different amounts of linden flowers were determined by LC-ESI-MS/MS and quality characteristics were determined.Phenolic content increased with Tiliae inflorescentia addition and was not decreased by high-temperature extrusion. Linden flower incorporation into instant gruels should be limited to 10% to retain acceptable sensory properties.
Subject
Materials Chemistry,General Chemistry
Cited by
22 articles.
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