Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven-Reference-Cited by-同舟云学术

Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven

Published:2015-09 Issue: Volume:65 Page:220-226
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Cardoso Leandro de Morais,Pinheiro Soraia Silva,de Carvalho Carlos Wanderlei Piler,Queiroz Valéria Aparecida Vieira,de Menezes Cícero Beserra,Moreira Ana Vládia Bandeira,de Barros Frederico Augusto Ribeiro,Awika Joseph M.,Martino Hércia Stampini Duarte,Pinheiro-Sant'Ana Helena Maria

Funder

Embrapa – Maize and Sorghum

Minas Gerais

Improvement of Higher Education Personnel

National Counsel of Technological and Scientific Development

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Biochemical changes in phenols, flavonoids, tannins, vitamin E, β–carotene and antioxidant activity during soaking of three white sorghum varieties;Afify;Asian Pac. J. Trop. Biomed.,2012

2. Processing of sorghum (Sorghum bicolor) and sorghum products alters procyanidin oligomer and polymer distribution and content;Awika;J. Agric. food Chem.,2003