Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour

Author:

Oliveira Kênia Grasielle de,Queiroz Valéria Aparecida Vieira,Carlos Lanamar de Almeida,Cardoso Leandro de Morais,Pinheiro-Sant’Ana Helena Maria,Anunciação Pamella Cristine,Menezes Cícero Beserra de,Silva Ernani Clarete da,Barros Frederico

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Sorghum phytochemicals and their potential impact on human health;Awika;Phytochemistry,2004

2. Anthocyanins from black sorghum and their antioxidant properties;Awika;Food Chemistry,2004

3. The effects of light, storage temperature, pH and variety on stability of anthocyanin pigments in four Malus varieties;Bakhshayeshi;Pakistan Journal of Biological Sciences,2006

4. Interaction of tannins and other sorghum phenolic compounds with starch and effects on in vitro starch digestibility;Barros;Journal Agricultural and Food Chemistry,2012

5. Stability of anthocyanin-based aqueous extract of Andean purple corn and red-flushed sweet potato compared to synthetic and natural colorants;Bolivar;Food Chemistry,2004

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