Effects of different souring methods on phenolic constituents and antioxidant properties of non‐alcoholic gruels from sorghum and amaranth
Author:
Affiliation:
1. Department of Food Science and Microbiology, College of Pure and Applied Sciences Landmark University Omu‐Aran Nigeria
2. Department of Consumer and Food Sciences University of Pretoria Private Bag X20 Hatfield 0028 South Africa
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16245
Reference46 articles.
1. 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
2. Effects of different souring methods on the protein quality and iron and zinc bioaccessibilities of non‐alcoholic beverages from sorghum and amaranth
3. Biochemical changes in phenols, flavonoids, tannins, vitamin E, β–carotene and antioxidant activity during soaking of three white sorghum varieties
4. The Potential for Utilizing the Seed Crop Amaranth (Amaranthus spp.) in East Africa as an Alternative Crop to Support Food Security and Climate Change Mitigation
5. Does a sorghum–cowpea composite porridge hold promise for contributing to alleviating oxidative stress?
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1. The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed;CyTA - Journal of Food;2024-02-28
2. Lignin polyphenol: From biomass to innovative food applications, and influence on gut microflora;Industrial Crops and Products;2023-12
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