Germination and extrusion as combined processes for reducing phytates and increasing phenolics content and antioxidant capacity of Oryza sativa L. whole grain flours-Reference-Cited by-同舟云学术

Germination and extrusion as combined processes for reducing phytates and increasing phenolics content and antioxidant capacity of Oryza sativa L. whole grain flours

Published:2015-11-11 Issue:8 Volume:66 Page:904-911
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Albarracín M.¹²,De Greef D. M.¹,González R. J.¹,Drago S. R.¹²

Affiliation:

1. Instituto De Tecnología De Alimentos, Facultad De Ingeniería Química, Universidad Nacional Del Litoral, Santa Fe, República Argentina, and

2. Consejo Nacional De Investigaciones Científicas Y Técnicas (CONICET), Ciudad Autónoma De Buenos Aires, República Argentina

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.3109/09637486.2015.1110689

Reference42 articles.

1. Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products

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