Effect of extrusion cooking and simulated in vitro gastrointestinal digestion on condensed tannins and radical scavenging activity of type II and type III whole grain sorghum-Reference-Cited by-同舟云学术

Effect of extrusion cooking and simulated in vitro gastrointestinal digestion on condensed tannins and radical scavenging activity of type II and type III whole grain sorghum

Published:2017-06-26 Issue:10 Volume:52 Page:2282-2294
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Adarkwah-Yiadom Martin¹,Duodu Kwaku G.¹^ORCID

Affiliation:

1. Department of Food Science; Institute for Food, Nutrition and Well-being; University of Pretoria; Private Bag X20 Hatfield 0028 South Africa

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13510/fullpdf

Reference40 articles.

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5. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans;Alonso;Food Chemistry,2000

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