Effects of processing with dry heat and wet heat on the antioxidant profile of sorghum

Author:

Cardoso Leandro de Morais,Montini Tatiana Aguiar,Pinheiro Soraia Silva,Pinheiro-Sant’Ana Helena Maria,Martino Hércia Stampini Duarte,Moreira Ana Vládia Bandeira

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Biochemical changes in phenols, flavonoids, tannins, vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties;Afify;Asian Pacific Journal of Tropical Biomedicine,2012

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

3. Properties of 3-deoxyanthocyanidins from sorghum;Awika;Journal of Agricultural and Food Chemistry,2004

4. Brasil, Agência Nacional de Vigilância Sanitária (ANVISA), Portaria n 354, de 18 de julho de 1996. Diário Oficial da União 22/07/1996: Brasília-DF.

5. Overview of methods for analysis and identification of flavonoids;Bloor,2001

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