Effect of defatting and decortication on distribution of fatty acids, phenolic and antioxidant compounds in sorghum (Sorghum bicolor) bran fractions-Reference-Cited by-同舟云学术

Effect of defatting and decortication on distribution of fatty acids, phenolic and antioxidant compounds in sorghum (Sorghum bicolor) bran fractions

Published:2013-05 Issue: Volume: Page:n/a-n/a
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Buitimea-Cantúa Nydia E.¹,Torres-Chávez Patricia I.²,Ledesma-Osuna Ana I.²,Ramírez-Wong Benjamin²,Robles-Sánchez Rosario M.²,Serna-Saldívar Sergio O.³

Affiliation:

1. Programa de Posgrado en Ciencias y Tecnología de Alimentos; Departamento de Investigación y Posgrado en Alimentos; Universidad de Sonora; Blvd. Luis Encinas y Rosales s/n Apdo Postal 1658 Col. Centro.; CP 83000; Hermosillo; Sonora; México

2. Departamento de Investigación y Posgrado en Alimentos; Universidad de Sonora; Blvd. Luis Encinas y Rosales s/n Apdo postal 1658 Col. Centro.; CP 83000; Hermosillo; Sonora; México

3. Biotecnología e Ingeniería de Alimentos; División de Biotecnología y Alimentos; Instituto Tecnológico de Monterrey; CP 64849; Monterrey; Mexico

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference45 articles.

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3. Screening methods to measure antioxidant activity of sorghum (Sorghum bicolor) and sorghum products;Awika;Journal of Agricultural Food Chemistry,2003

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

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