Total polyphenol extraction from red sorghum grain and effects on the morphological structure of starch granules
Author:
Affiliation:
1. QUITEX-Facultad Regional Resistencia-UTN; French 414 Resistencia Chaco Argentina
2. IQUIBA-NEA; UNNE, CONICET; Avenida Libertad 5460 Corrientes Argentina
3. PLAPIQUI, UNS, CONICET; Camino La Carrindanga Km.7 Bahía Blanca 8000 Argentina
Funder
Universidad Tecnológica Nacional
Consejo Nacional de Investigaciones Científicas y Técnicas
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Reference18 articles.
1. Sorghum flour fractions: correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index;Aguiar Moraes;Food Chemistry,2015
2. Advances in grain sorghum and its co-products as a human health promoting dietary system;Althwab;Food Research International,2015
3. Accelerated solvent extraction of phenolic compounds from sorghum brans;Barros;Journal of Cereal Science,2013
4. Three small-scale laboratory steeping and wet-milling procedures for isolation of starch from sorghum grains cultivated in Sahara of Algeria;Belhadi;Food and Bioproducts Processing,2013
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